Teochew Steamed Fish Recipe
Prep time
Cook time
Total time
Quick & Nutritious Teochew Steamed Fish
Serves: 3-4
  • 1 medium Whole Fish (such as seabass/white pompret/garoupa) – I ask the fishmonger to clean it for me
  • 1 inch Ginger - thinly sliced strips
  • 1-2 medium Tomato - cut to small wedges
  • 2 Dry Shiitake Mushrooms - soaked in water & sliced thinly
  • 80g salted vegetables - sliced thinly about 1cm
  • 2 Salted Plums (optional)
  • 1 tablespoon Light Soy Sauce
  • 2 tablespoon Water (adjust according to your preference)
  • Spring onions (scallions) - sliced thinly to wispy strips to garnish (optional)
Garlic Oil (Optional)
  • 2 clove Garlic - finely chopped
  • 2-3 tablespoon Cooking Oil
  1. Make two diagonal cuts along the body of the fish (the fleshy part) on both sides. Place fish in a heatproof plate (most porcelain plates are heatproof). Add water and scatter the rest of the ingredients (ginger strips, salted plums, tomatoes, remaining salted vegetables & mushrooms) over the fish and around the plate. Drizzle light soy sauce over the fish.
  2. Bring the water in the steamer/wok to a boil, then place the fish to steam on high heat for 10-15 minutes. Note: The bigger the fish, the longer it takes . Do not over-steam as the meat will become tough.
  3. When the fish is ready, drizzle garlic oil (Optional) and garnish with spring onions. Serve immediately with rice.
Garlic Oil (Optional)
  1. Heat cooking oil in a small pot and bring to boiling hot. Place chopped garlic in a small bowl and pour boiling hot oil over the garlic. The oil will sizzle when poured over the garlic.
Recipe by at https://justasdelish.com/teochew-steamed-fish-recipe/