Steamed Fish Fillet with Preserved Black Olives and Minced Pork欖菜蒸魚塊
A delightful Cantonese steamed fish dish featuring flaky fish fillet topped with a savory mixture of preserved black olives and seasoned minced pork. The unique umami from the olives perfectly complements the fresh fish.
01Ingredients
- 400g white fish fillet (e.g., cod, rockfish), cut into 2-inch pieces
- 100g minced pork
- 2 tbsp preserved black olives (欖菜), finely chopped
- 1 tbsp soy sauce
- 1 tsp Shaoxing wine
- 1 tsp cornstarch
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1 tbsp cooking oil
- 2 slices ginger, julienned
- 1 stalk green onion, julienned, for garnish
- 1 tbsp hot cooking oil, for drizzling (optional)
Nutrition (per serving)242kcal
- Protein32.5g
- Carbs3.2g
- Fat10.8g
Fiber 0.2 gSodium 512 mg
02Steps
- Pat fish fillets dry with paper towels. Arrange them on a heatproof plate.
- In a bowl, combine minced pork, preserved black olives, soy sauce, Shaoxing wine, cornstarch, sugar, and white pepper. Mix well.
- Spread the minced pork and olive mixture evenly over the fish fillets.
- Place julienned ginger on top of the mixture.
- Steam the fish over high heat for 7-10 minutes, or until the fish is cooked through and flaky.
- Carefully remove the plate from the steamer. Discard any excess liquid if desired.
- Garnish with julienned green onion. For extra flavor, drizzle with hot cooking oil (optional). Serve immediately with steamed rice.
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