Steamed Silver Pomfret with Preserved Olives and Minced Pork欖菜肉碎蒸鯧魚
A classic Cantonese steamed fish dish featuring tender silver pomfret topped with a flavorful mixture of minced pork and preserved olives, perfectly complemented by ginger and spring onion.
01Ingredients
- Silver pomfret
- Minced pork
- Preserved olives
- Chopped ginger
- Chopped spring onion
- Light soy sauce
- Sugar
- Cornstarch
- Sesame oil
- Cooking oil
- White pepper
- Shaoxing wine
- Water
Nutrition (per serving)285kcal
- Protein32.5g
- Carbs3.2g
- Fat15.8g
Fiber 0.3 gSodium 680 mg
02Steps
- Clean the Silver Pomfret and make shallow cuts on both sides. Pat dry with paper towels.
- In a bowl, combine Minced Pork, Preserved Olives, half of the Chopped Ginger, half of the Light Soy Sauce, Sugar, Cornstarch, Shaoxing Wine, White Pepper, and Water. Mix well.
- Place the Silver Pomfret on a heatproof dish. Spread the mixed Minced Pork and Preserved Olives mixture evenly over the fish.
- Boil water in a steamer. Once the water is boiling, carefully place the dish with the Silver Pomfret into the steamer. Steam for 8-10 minutes, or until the fish is cooked through.
- While the fish is steaming, heat Cooking Oil in a small pan until smoking.
- Once the fish is cooked, carefully remove it from the steamer. Discard any excess liquid from the dish.
- Sprinkle the remaining Chopped Ginger and Chopped Spring Onion over the fish.
- Pour the hot Cooking Oil evenly over the Ginger and Spring Onion to sizzle them.
- Drizzle the remaining Light Soy Sauce and Sesame Oil over the fish before serving.
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