Simple Salted Plum Steamed Fish
Fresh fish is best steamed. Not only can we enjoy the fish’s freshness, steaming is also the easiest and healthiest method of cooking. This time, I’m sharing my Salted Plum Steamed Fish recipe for 4 servings. It takes less than 20 minutes to complete a main course for the family.
This recipe serves 4.
Ingredients
For the fish, I used silver pomfret. It has firm flesh that holds its shape, yet is tender and melts in the mouth. It also has a naturally sweet flavour that is enhanced further with the soy sauce base gravy. Other than silver pomfret, other white-fleshed fish works well too – tilapia, black pomfret, cod, etc.
Salted plum or “pickled plum” is another important seasoning ingredient, apart from the light soy sauce and salt. They provide a soft tanginess in sauce, which makes it appetising. While it can be omitted for this recipe, the result will be very similar to my Soy Sauce Steamed Fish recipe. Some water was added as well to obtain a tasty gravy that goes well with rice.
Some ginger strips were inserted into the fish’s stomach before cooking to reduce the fishy smell. It helps absorb the unpleasant smell, and the ones in the fish belly are usually uneaten. In a Thai recipe, we would usually add lightly smashed lemongrass instead. Make sure to cut the ginger into thin strips to increase the ginger exposure. About 1/3 of the amount is sprinkled with the sauce for extra fragrance and a little heat.
For the garnishing and added fragrance, I used cut spring onions, chilli (for a light spicy kick) and cilantro leaves.
Steps
Here are the brief steps to make this simple Salted Plum Steamed Fish:
- Prepare the steamer.
- Score and marinate the fish, and add ginger strips.
- Steam the fish for 5 minutes.
- Squash the plums, and mix with soy sauce and water until well combined.
- Remove the fishy water.
- Pour the sauce over the fish and sprinkle ginger, cut chilli and spring onions.
- Steam for 8 minutes.
- Garnish with cut chilli, spring onions, and cilantro leaves, and serve.
Tips
- To save time, start with boiling the water for the steamer. Then, cut the ginger, chillies, spring onions and cilantro. Wash, score and marinate the fish as well.
- Use fresh fish for the best result. Other types of white fleshed fish can be used as a substitute as well – even fresh fish steaks.
- Adding ginger strips into the fish’s stomach helps reduce the fishy smell. Do not skip this step. Other alternatives to ginger includes crushed kaffir leaves, or lightly crushed lemongrass.
- Water is added to the sauce to obtain some gravy. It can be reduced or omitted as preferred.
- Remove the fishy water into a separate bowl. Do not empty it back into the pot, or the steam will be contaminated, which in turns affects the fragrance of the Salted Plum Steamed Fish.
- Scooping some of the gravy over the fish allows the sauce to seep through the scores for a more flavourful top side.
- Be sure to watch the video to see exactly how I made it!
Storage Instructions
Steamed fish is best consumed immediately.
Although it can be kept at most overnight to be consumed the next day, the freshness of the Salted Plum Steamed Fish will be greatly reduced.
Goes well with
- Simple Stir Fry Spinach with Garlic – a simple vegetable dish that is big on the garlic flavour to balance the tangy, saltiness of this dish.
- Easy Bitter Gourd Soup Recipe – simple bitter gourd soup that enhances the sweetness of the fresh steamed fish.
- White Rice
Recipes You Might Like
- Healthy Steamed Ginger Scallion Fish
- Steamed Tilapia Fish with Soy Sauce Recipe
- Steamed Fish with Wonton Mee Sauce
- Simple Steamed Tofu
Simple Salted Plum Steamed Fish
Equipment
- Steamer
- Steamer Clamp
- Sharp Kitchen Knife
- Chopping Board
Ingredients
- 300 g silver pomfret, fresh, washed and cleaned
- 1/2 tsp salt
- 30 g ginger, peeled & cut into strips
- 3 pieces salted plum
- 1 tbsp salted plum brine, from the salted plum bottle, optional
- 2 tbsp light soy sauce
- 120 ml water
- 20 g red chilli, cut, optional
- 15 g spring onions, cut
- 3 g cilantro leaves, cut, optional, for garnishing
Instructions
- Prepare the steamer. Pour sufficient water into the pot and set the stove to medium heat. Cover the pot and let it boil for 15 minutes, or until it comes to a rolling boil.
- Score the fish evenly on both sides. Marinate with 1/2 tsp of salt in three parts: in the stomach, and on both sides. Stuff 2/3 of the ginger strips into the stomach and set the rest aside.
- Place the fish on a heat resistant plate, and into the steamer.
- When the water is boiling vigorously, place the steamer over the pot. Cover it and let it steam for 5 minutes.
- Prepare the sauce. Mix the brine with the plums. Crush the salted plums with the back of a spoon lightly. Add the light soy sauce and water. Mix until well-combined.
- After 5 minutes, discard the fishy water in the steaming plate onto a separate bowl with a steam clamp. Place the plate back into the steamer. Pour the mixed sauce over the fish, and sprinkle the balance of the ginger strips, 3/4 of the cut chilli and 3/4 of the cut spring onions.
- Cover the steamer and let it steam for another 8 minutes.
- Switch off the heat. Remove the steaming plate from the steamer. Garnish with the rest of the cut chilli and spring onions, and cilantro leaves. Serve.
Video
Notes
- To save time, start with boiling the water for the steamer. Then, cut the ginger, chillies, spring onions and cilantro. Wash, score and marinate the fish as well.
- Use fresh fish for the best result. Other types of white fleshed fish can be used as a substitute as well – even fresh fish steaks.
- Adding ginger strips into the fish’s stomach helps reduce the fishy smell. Do not skip this step. Other alternatives to ginger includes crushed kaffir leaves, or lightly crushed lemongrass.
- Water is added to the sauce to obtain some gravy. It can be reduced or omitted as preferred.
- Remove the fishy water into a separate bowl. Do not empty it back into the pot, or the steam will be contaminated, which in turns affects the fragrance of the dish.
- Scooping some of the gravy over the fish allows the sauce to seep through the scores for a more flavourful top side.
- Be sure to watch the video to see exactly how I made it!