Another lovely fish dish quite similar to Teochew Steamed Fish but using braising method. Saw this recipe from a food magazine.
Again cooked with fresh fish from my hubby’s fishing trip, it’s really
tasty and sweet. The sauce is sourish and savoury that is so tasty spread over steaming hot rice or slurp as a soup.
tasty and sweet. The sauce is sourish and savoury that is so tasty spread over steaming hot rice or slurp as a soup.
Recipe Source – Yum Yum Magazine No. 94 [slightly modified]
Ingredients
1 whole fish [about 500-700 gm] – scaled and cleaned
5 dried chillies – cut 1 inch lengths
100 gm kiam chye [preserved mustard leaves] – soaked and shredded
Some shredded carrot
100 gm minced meat
1 sour plum [optional]
1 tbsp chopped ginger
1 tbsp chopped garlic
Some chopped spring onions and coriander leaves
½ tbsp oil
Seasoning
1 tbsp light soy sauce
Salt to taste
Dash of sesame seed oil
Dash of pepper
500 ml water or more
- Dry fry mustard leaves for several seconds in wok. Push aside.
- Add in oil, sauté ginger and garlic until aromatic, add in dried chillies then the minced meat. Stir fry to combine all the fried ingredients.
- Add in water and seasoning. Bring to boil and taste to adjust seasoning. Lower heat to cook for 5-10 minutes.
- Slide in the fish, cover to cook for another 10 minutes or until fish is cooked through.
- Sprinkle chopped spring onions and coriander leaves.
- Serve immediately.
I'm sharing this post with Cook Your Books Event #21 [March 2015] hosted by Joyce of Kitchen Flavours
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