Teochew Steamed Pomfret

Method18 steps

1. 1

   Step 1: Use a fresh whole pomfret (1) that is fully scaled and gutted. Check its cavity and remove any remaining innards or blood clots. Keep it cold and use separate clean tools for the vegetables.

   Uses 1 whole pomfret, about 400 g

2. 2

   Step 2: Pat the inside and outside of the prepared fish dry with kitchen paper.

   Uses The whole cleaned pomfret from step 1

3. 3

   Step 3: Make two slanting scores about 2 inches apart on each side, cutting into the flesh in the direction from fin toward belly without cutting through the backbone.

   Uses The whole dried fish from step 2

4. 4

   Step 4: Rinse both tomatoes (2) and cut into wedges with clean produce tools. Insert only enough wedges to fit the fish scores; reserve the other wedges. Put the fish on a deep-sided stainless-steel plate.

   Uses The whole scored fish from step 3 · 2 tomatoes · Water for rinsing the two tomatoes; discard

5. 5

   Step 5: Rinse the spring onions (2 sprigs), ginger (5), sour plums (2–3) and dried mushrooms with clean water. Rinse the optional chilli (1) if using it. Keep them separate from raw fish and pork; do not wash the pork fat.

   Uses 2 sprigs spring onion · 5 thin slices ginger · 2–3 sour plums · 3 medium dried shiitake mushrooms · 1 chilli, optional · Water for rinsing the remaining produce; discard

6. 6

   Step 6: Cover the rinsed dried mushrooms with separate hot soaking water for about 30 minutes, until softened. Drain and discard that water.

   Soften mushrooms · 30 minUses Only the three rinsed mushrooms from step 5 · Hot water, enough to cover the dried mushrooms

7. 7

   Step 7: Remove the softened mushroom stalks and cut each cap into three large slices. Cut the rinsed spring onions into 2-inch lengths and keep for finishing. Peel the rinsed ginger and prepare five thin slices.

   Uses All three softened mushrooms from step 6 · Only the two rinsed spring-onion sprigs from step 5 · Only the rinsed ginger for five slices from step 5

8. 8

   Step 8: Cut the pork fat (4–5) into the selected four or five large thin slices using separate raw-meat tools. Keep it cold until assembling the fish.

   Uses 4–5 thin slices pork fat

9. 9

   Step 9: Cut the salted mustard into thick slices. Soak in separate warm water just covering it for 15 minutes, then drain and squeeze dry. Discard that soaking water.

   Soak salted mustard · 15 minUses 1 stalk salted mustard greens (kiam chye) · Warm water, enough to just cover sliced salted mustard

10. 10

    Step 10: Lightly mash all the rinsed sour plums, retaining their stones for the source steaming preparation.

    Uses All two or three rinsed sour plums from step 5

11. 11

    Step 11: Around the fish and scored-in tomato on its plate, arrange the ginger slices, drained mustard, sliced mushrooms, mashed plums with stones, thin pork fat and all remaining tomato wedges. Add the 1 tsp sugar and ½ tsp soy sauce. Add the prepared optional chilli if desired; hold the spring onions for finishing.

    Uses The whole fish and inserted tomato wedges on the plate from step 4 · All tomato wedges remaining after filling the scores at step 4 · Only all five prepared ginger slices from step 7 · All drained and squeezed mustard from step 9 · Only all sliced mushroom caps from step 7 · All mashed plums and their stones from step 10 · All selected four or five thin fat slices from step 8 · 1 tsp sugar

12. 12

    Step 12: Bring the two rice-bowl measures of soup water (2) to a boil, then carefully pour all of it onto the assembled fish plate. This is the soup water, not mushroom or mustard soaking water.

    Uses The complete assembled fish plate from step 11 · 2 rice bowls water, brought to a boil

13. 13

    Step 13: Set a steaming rack in the wok and add separate steamer water below the fish plate. Bring to a full boil over high heat; ensure boiling water cannot overflow into the plate. Keep enough hot water available to prevent the wok running dry.

    Uses Water, as needed below the fish plate, plus hot top-ups if needed

14. 14

    Step 14: Place the plate on the rack over vigorously boiling water and cover. Steam over high heat, first checking after about 8 minutes. Continue as needed until the thickest fish flesh is opaque and separates easily or reaches 63°C, and the thin pork-fat slices are fully cooked and reach at least 63°C. A thicker plate or larger fish may take longer; keep the external water from drying out or entering the plate.

    Check steamed pomfret · 8 minUses The entire assembled plate and two bowls of hot soup water from step 12 · The separate boiling steamer prepared at step 13

15. 15

    Step 15: When the fish and pork fat are fully cooked, turn off the heat and remove the cover. Place all the reserved spring-onion lengths over the hot fish. Begin a minimum 3-minute rest after cooking the pork while completing the finishing steps.

    Rest cooked pork while finishing · 3 minUses The whole cooked fish and soup plate from step 14 · Only all spring-onion lengths reserved at step 7

16. 16

    Step 16: Heat the 1 tbsp oil in a small dry pan until hot, without letting it smoke. Carefully pour it over the spring onions on the fish while the plate rests.

    Uses 1 tbsp oil for the spring onions · The hot spring-onion-topped fish plate from step 15

17. 17

    Step 17: Add the ½ tsp sesame oil, 1 tbsp Hua Tiao wine and dash of pepper to the hot plate. Taste the soup and add only enough finishing salt (to taste) to balance the already salted vegetables, plums and soy sauce.

    Uses The whole plate after the spring-onion oil finish at step 16 · ½ tsp sesame oil · 1 tbsp Hua Tiao rice wine · 1 dash pepper · Salt, to taste after cooking

18. 18

    Step 18: After at least 3 minutes have elapsed since cooking finished, spoon the seasoned soup over the fish several times to distribute it. Warn diners about the plum stones and fish bones. Serve the whole dish hot, dividing it into six side portions as the author reference.

    Uses The entire finished seasoned plate from step 17