Steamed Fish with Preserved Vegetables梅菜蒸魚
A classic Cantonese home-style dish featuring tender fish steamed with savory preserved mustard greens, creating a harmonious blend of flavors. The preserved vegetables impart a unique salty and slightly sweet aroma that perfectly complements the delicate fish.
01Ingredients
- 500g whole white fish (e.g., Tilapia or Cod), scaled and gutted
- 100g preserved mustard greens (梅菜), rinsed and soaked
- 2 slices ginger, julienned
- 2 stalks green onions, thinly sliced for garnish
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp oil
- 1/2 tsp white pepper
- 1 tsp cornstarch
- 1 tbsp Shaoxing wine (optional, for marinating fish)
Nutrition (per serving)182kcal
- Protein28.5g
- Carbs4.2g
- Fat6.8g
Fiber 0.8 gSodium 542 mg
02Steps
- Clean the fish thoroughly, pat dry with paper towels. Make a few diagonal cuts on both sides of the fish. Season with white pepper and Shaoxing wine.
- Rinse the preserved mustard greens thoroughly under running water to remove excess salt. Soak in water for 15-20 minutes, then squeeze dry and finely chop.
- Heat oil in a pan. Add chopped preserved mustard greens and julienned ginger. Stir-fry for 2-3 minutes until fragrant.
- Add soy sauce, sugar, and cornstarch to the preserved mustard greens. Mix well.
- Place the seasoned fish on a heatproof dish. Spread the stir-fried preserved mustard greens evenly over the fish.
- Bring water to a boil in a steamer. Place the dish with fish into the steamer. Steam for 8-10 minutes, or until the fish is cooked through, depending on thickness.
- Carefully remove the dish from the steamer. Garnish with thinly sliced green onions. Serve immediately.
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