Teochew styled steamed whole fish is one of the most distinguished Teochew cuisines. The flavours of are a combination of sweet, savoury, sour and spicy. The main ingredients that make this dish unique are the used of fermented mustard green (also called pickled/salted mustard green or ham choy), tomato, pork, tofu and salted plum.
2sprigscoriander (cilantro) including stems, roughly cut into 2cm (0.8 inch) lengthwise
1long fresh red chilli deseeded and finely sliced
Instructions
Heat up 3 tablespoons of extra virgin olive oil in a non-stick frying pan and stir-fry the garlic and ginger until lightly golden on low heat. Remove and set aside in a small bowl.
Combine pork with marinade in a medium bowl and mix well.
Heat up 2 tablespoons of extra virgin olive oil in a non-stich frying pan and stir-fry and separating the pork pieces for about 2 minutes. Remove and set aside.
Combine the sauce prepared in a small bowl and mix well.
Make two diagonal cuts about 1.5 cm (0.6 inch) deep across the fleshy part of the fish on both sides.
Preparing the fish for steaming:
Using a large deep porcelain plate, add and scatter ⅔ of the pork pieces, tofu and 100g (3.5oz) of fermented mustard green or pickled/salted mustard green into the bottom of the plate. Then add the fish on top of the pork and tofu.
Stuff the cut spring onions into the gut of the fish. Sprinkle white pepper on the fish. Scatter ginger and then 50g (1.8oz) of fermented mustard green or pickled/salted mustard green on top of the fish. Then add the rest of the pork pieces, tofu and tomato wedges to the sides of the plate.
Drizzle the sauce prepared over the fish.
Steaming the fish:
Place a steaming rack in a large wok and fill the wok with one third full of water and bring to a boil.
Place the fish into the wok and steam for 25 to 30 minutes or until fish is cooked through. Steaming time depends on the size of the fish.
When fish is ready, drizzle the garlic and ginger oil on top of the fish and garnish with coriander and chilli.