Steamed White Pomfret with Tomatoes and Preserved Olives番茄欖角蒸白鯧魚
A light and refreshing steamed fish dish, featuring a whole white pomfret complemented by the tang of fresh tomatoes and the unique savory depth of preserved black olives. This combination highlights the fish's natural sweetness.
01Ingredients
- 1 whole white pomfret (approx. 500-600g), scaled and gutted
- 2 medium tomatoes, sliced
- 2 tbsp preserved black olives (榄角), rinsed and minced
- 3 slices ginger, julienned
- 2 green onions, sliced into thin strips (for garnish)
- 2 tbsp light soy sauce
- 1 tbsp cooking oil (for drizzling)
Nutrition (per serving)238kcal
- Protein32.5g
- Carbs5.2g
- Fat10.1g
Fiber 1.1 gSodium 892 mg
02Steps
- Prepare the fish: Pat the white pomfret dry with paper towels. Make a few diagonal slits on both sides of the fish. Place ginger juliennes inside the fish cavity.
- Arrange the fish on a heatproof plate. Scatter sliced tomatoes and minced preserved olives over and around the fish.
- Prepare a steamer: Bring a pot of water to a rolling boil. Carefully place the plate with the fish into the steamer.
- Steam for 8-10 minutes, or until the fish is cooked through. The cooking time will vary depending on the thickness of the fish. A good indicator is when the flesh easily flakes with a fork.
- Carefully remove the plate from the steamer. Discard any excess liquid from the plate. Pour soy sauce evenly over the fish.
- Heat cooking oil until smoking hot. Carefully pour the hot oil over the fish, especially over the green onions, to release their aroma. Serve immediately.
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