Monday, August 27, 2012

Steamed Fish with Szechuan Preserved Vegetable






I cook fish quite often.  Usually steamed, braised or in soup.  Steamed fish is very easy to prepare and you need few ingredients.  Over here, I steamed sliced fish with shredded szechuan preserved vegetables (榨菜丝) and Chinese mushrooms.  This dish is light and healthy, and the gravy goes very well with a bowl of steamed rice.




Ingredients:
Fish fillet - cut into thin slices
Others - Chinese mushroom, szechuan preserved vegetables, red dates, ginger, spring onion, chilies


Seasonings:
Soy sauce to taste
A small pinch of sugar
1 tsp sesame oil


Preparation:
1) Marinate the fish slices with a tiny pinch of salt, a little shallot oil, a little water and a dash of pepper.  Set aside for about 15 minutes.

2) Cut the sezchuan preserved vegetable into thin slices.  Soak in a bowl of water for about 10 minutes to remove excess salt.  Squeeze dry, then cut into matchstick thin (see above)

3) Cut the rest of the other ingredients (see above).  

To cook:
Combine the marinated fish slices, other ingredients, seasonings and 1 to 2 tbsp water.  Arrange fish slices  on a steamed plate.  Steam over high heat for about 8 minutes.




For our dinner, I have also prepared Chinese cabbage pork rib soup with sea cucumber.  This is simple everyday food for me.  Easy to prepare, healthy and delicious.






8 comments:

  1. Hi Fong, such healthy yet yummy dishes for dinner. Your family are lucky. I like the red dates you use. My neighbour got them from Shenzhen, China.

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  2. Hi Fong, if you have the time could you come up with a fish soup recipe too? I heard fish soup is really nutritious and i want to make it with my mum and improve our brain power! haha:)

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  3. Kimmy: I bought the red dates from local neighbourhood shop. Just need to slice them.

    Simply bakes: I have several fish soup related recipes which you may find useful:
    1) Sliced fish soup: http://fong-kitchen-journal.blogspot.sg/2011/01/sliced-fish-soup.html

    2) As a hotpot meal: http://fong-kitchen-journal.blogspot.sg/2012/03/pomfret-steamboat.html.

    3)Salted Fish Head soup: http://fong-kitchen-journal.blogspot.sg/2012/03/one-fish-head-3-dishes.html

    4)Miso Salmon Fish Head soup: http://fong-kitchen-journal.blogspot.sg/2012/04/this-is-one-quick-and-easy-soup-for.html


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  4. i like to steam fish with szechuan preserved vegetables too..

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  5. I hv never tried steaming fish with oreserved veg, must try this for a new variety, still got some leftover preserved veg in the fridge. I like fish soup too, but i find that it is very fishy if i dont pan fry it first, and that makes more washing cos the whole stove will be greasy, so i dont make it often.

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  6. Sonia: It's a lovely combination, right ;)

    Esther: Me too, I always steamed fish with tomatoes, mushrooms etc. Then, I noticed a small piece of preserved veg left in my fridge, so I just try and so happy that it turns out so beautiful.
    For the fish soup, if you want less washing, you can pan-fry with a wok, so the oil will not splatter on the stove. Once the fish/fish bones are brown, add cooking wine (if using) and water. Bring it to boil, simmer and add other ingredients. That's how I do it at home. Alternatively, if you are using the wok for another stir-fry dish to go with your fish soup, you can continue to use the wok for stir-frying :)

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  7. Hi may i know whats shallot oil? Do u mean we need to fry the shallot? Tia!

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    Replies
    1. Hi, I refer to the oil after frying sliced shallots. It is very fragrant and help to enhance the flavour of the dish.

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