Steamed Fish Fillet with Pickled Mustard Greens and Tomatoes梅菜番茄蒸魚柳
Lightly steamed fish fillet brightened with the tangy flavors of pickled mustard greens and fresh tomatoes, creating a refreshing and savory seafood experience. A healthful and appetizing dish.
01Ingredients
- 300g white fish fillet (e.g., cod, tilapia), cut into 2-3 pieces
- 1 tbsp Shaoxing wine
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tbsp cornstarch
- 80g pickled mustard greens (Mei Cai), rinsed and finely chopped
- 1 medium tomato, cut into wedges
- 2 slices ginger
- 1 stalk green onion, thinly sliced for garnish
- 2 tbsp light soy sauce
- 1 tsp sugar
- 1 tbsp oil (for drizzling)
Nutrition (per serving)186kcal
- Protein28.5g
- Carbs6.2g
- Fat5.8g
Fiber 1.2 gSodium 1247 mg
02Steps
- Pat fish fillets dry and marinate with Shaoxing wine, salt, white pepper, and cornstarch for 10 minutes.
- Arrange the marinated fish fillets on a heatproof plate. Top with chopped pickled mustard greens, tomato wedges, and ginger slices.
- Heat a steamer with boiling water. Place the plate of fish into the steamer and steam for 8-10 minutes, or until the fish is opaque and cooked through.
- Carefully remove the plate from the steamer. Discard ginger slices. Sprinkle with sliced green onion.
- In a small bowl, mix light soy sauce and sugar. Heat oil in a small pan until smoking. Pour the soy sauce mixture over the fish, then immediately drizzle the hot oil over the green onion to sizzle.
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