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Simple Salted Plum Steamed Fish

Somjit Najaireeb
Easy and tasty, this Simple Salted Plum Steamed Fish only takes 15 minutes for the family!
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Prep Time 15 mins
Cook Time 12 mins
Total Time 17 mins
Course Main Course
Cuisine Chinese
Servings 4
Calories 96 kcal

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.

Notes

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 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!
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 fish will be greatly reduced.

Nutrition

Calories: 96kcalCarbohydrates: 6gProtein: 15gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 41mgSodium: 1075mgPotassium: 333mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 2mgIron: 1mg
Keyword easy, salted plums, steamed fish
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