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Easy Steamed Fish with Tofu & Sour Plums

Somjit Najaireeb
A complete 20-minute meal of protein and veggies together in one dish; this steamed fish with sour plums borrows inspiration from the Teochew-style recipe. Healthy and nutritious, it is also very delicious with a delicate balance of saltiness and sourness from the plums and sweetness from the fish.
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Prep Time 10 mins
Cook Time 13 mins
Total Time 23 mins
Course Main Course
Cuisine Asian
Servings 4

Equipment

  • Steamer
  • Steamer Clamp
  • Sharp Kitchen Knife
  • Chopping Board

Ingredients

US Customary | Metric
  • 1.5 L water, for steaming
  • 540 g fish, Tilapia
  • 1 tsp salt
  • 40 g ginger, cut into strips
  • 2 cilantro, stalks
  • 4 Chinese cabbage leaves
  • 1/2 red chilli, cut into strips
  • 1 tomato, cut into wedges
  • 4 pieces shiitake mushrooms, fresh, cut into half
  • 1/2 block firm tofu, cut into cubes
  • 100 ml water, to mix with sour plums

Sour Plum Mixture

  • 3 pieces salted sour plums, pits removed and smashed, with some brine
  • 1 tbsp oyster sauce
  • 1 tsp light soy sauce

Garnishing

  • 2 stalks cilantro leaves, chopped
  • 2 tbsp crispy fried shallots

Instructions
 

  • Pour 1.5L of water into a steaming pot. Switch on the stove to high heat. Cover the pot and let it come to a rolling boil.
  • Marinate the fish with salt, distributing it evenly in the scores, stomach and on the other side of the fish.
  • Stuff half of the ginger strips in the stomach of the fish. Layer the other half on the steaming plate and place the fish on top of it.
  • Cut the roots from the cilantro stalks and stuff them in the fish's stomach.
  • Place the Chinese cabbage leaves under the fish.
  • Sprinkle the red chilli strips, tomato wedges, halved shiitake mushrooms and cut, cubed tofu over the fish. Place the steaming plate into the steamer and put it over the boiling water. Cover the pot and let it cook for 7 minutes.
  • Meanwhile, add 100ml of water into a mixing bowl. Smash the sour plums and add them all, with the brine, into the mixing bowl.
  • Add and stir in the oyster sauce and light soy sauce into the sour plum mixture.
  • Once the fish has been steaming for 7 minutes, pour all the sour plum mixture over the fish. Cover the pot again and continue steaming the fish for 5 minutes.
  • When 5 minutes is over, carefully remove the fish from the steaming pot with a steam clamp and/ or mittens.
  • Sprinkle the chopped cilantro leaves and crispy shallots over the fish. Serve with white rice.

Notes

Tips
  • Use very fresh fish for this recipe as we will not be removing the released fishy water after steaming.
  • Any white-fleshed fresh fish can be used.
  • Make sure to salt the fish throughly in between the scores and stomach.
  • Stuffing ginger strips and cilantro roots help absorb and remove the fishyness from the Tilapia.
  • Wash the mushrooms just before cutting to prevent them from getting slimy.
  • Smashing the sour plums releases more flavour into the mixture.
  • Use a steam clamp or mittens to carefully remove the steaming plate from the steamer.
  • Best enjoyed immediately after cooking; with white rice.
  • Not advisible to refridgerate or freeze as steamed fish dishes lose their freshness rapidly over time.
  • Watch the video to see exactly how I made it!
  • The nutritional information does not include the served white rice.
Keyword easy, salted plums, steamed fish
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