Salted Plum Steamed Fish Recipes

STEAMED WHOLE FISH WITH SALTED PLUMS

Steamed Whole Fish With Salted Plums image

Make and share this Steamed Whole Fish With Salted Plums recipe from Food.com.

Provided by Kim Ong

Categories Plums

Time 30m

Yield 3 serving(s)

Number Of Ingredients 11

Ingredients

1 small red snapper or 1 small butterfish, cleaned and cut diagonal lines on the sides
4 pieces canned shiitake mushrooms, sliced thinly
1/2 piece bean curd, cut into small pieces
3 slices ginger, cut into thin strips
1 sprig coriander, chopped
2 pieces canned salted plums, meshed and with seed removed
2 tablespoons salted plum liquid
1/2 teaspoon salt
1/2 teaspoon light soy sauce
1/2 teaspoon sesame oil (optional)
3/4 cup water

Steps:

Rub fish with salt.
Arrange some of the ginger, corrianders, beancurd and mushrooms in a deep plate.
Place fish into the plate on top of the ingredients.
Arrange the remaining ginger, corrianders, beancurd and mushrooms on top of the fish.
Mix meshed salted plums, salted plums liquid, salt, soy sauce, sesame oil and water together and pour over the fish.
Steam the fish in a steamer for 15 to 20 minutes.
Serve hot.

Nutrition Facts : Calories 76, Fat 1, SaturatedFat 0.2, Cholesterol 24.7, Sodium 490.8, Carbohydrate 1.8, Fiber 0.7, Sugar 0.6, Protein 14.4

SALTED PLUM STEAMED FISH

Salted Plum Steamed Fish image

You can use any white-fleshed fish for this flexible Swatow steamed fish recipe with preserved plums, although pomfret, sea bass, and snapper are the best.

Provided by Diana Zheng

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 (2-inch) piece of ginger (use young ginger if available)
1 leaf preserved mustard greens, rinsed
1½ lb. whole fish, gutted and cleaned
3 salted plums (jarred), pitted and chopped
½ tsp. fish sauce
1 Tbsp. Shaoxing rice wine
¼ cup cilantro, chopped

Steps:

Bring water to boil in a steamer. Thinly slice half the ginger and finely julienne the other half. Mince the preserved mustard green leaf.
Make two deep cuts, at about a 30° angle, on both sides of the fish. Place a slice of ginger and piece of salted plum in each of the cuts and in the cavity. Place remaining ginger slices, half of remaining salted plum, and half of preserved mustard greens on a plate. Lay fish on top. Top with slivered ginger and the rest of the salted plum and preserved mustard greens. Drizzle with fish sauce and rice wine.
Steam for about 10 minutes or until internal temperature reaches 145°F at the thickest part. Turn off heat. Top with julienned ginger and cilantro. Serve immediately.

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