Steamed Fish Belly with Salted Plums and Tomato鹹梅番茄蒸魚腩
A refreshing and tangy steamed fish dish featuring succulent fish belly cooked with tart salted plums and sweet tomatoes, offering a delightful balance of flavors.
01Ingredients
- 300g fish belly (e.g., cod, grouper), cleaned
- 2 salted plums, pitted and roughly mashed
- 1 medium tomato, cut into wedges
- 2 slices ginger, julienned
- 1 stalk spring onion, sliced for garnish
- 1 tbsp light soy sauce
- 1 tsp cooking oil
- Pinch of white pepper
Nutrition (per serving)198kcal
- Protein28.5g
- Carbs4.2g
- Fat8.1g
Fiber 0.8 gSodium 687 mg
02Steps
- Pat the fish belly dry and place it on a heatproof plate. Scatter the julienned ginger on top.
- In a small bowl, combine the mashed salted plums, tomato wedges, light soy sauce, cooking oil, and white pepper. Mix well.
- Spoon the mixture over the fish belly.
- Bring water to a rolling boil in a steamer. Place the plate with the fish into the steamer and steam for 8-10 minutes, or until the fish is cooked through.
- Remove from the steamer, garnish with sliced spring onion, and serve immediately.
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