Steamed Fish with Tofu and Salted Plums鹹梅豆腐蒸魚
A delicate and savory steamed whole fish, complemented by silky tofu and the unique salty-sour kick of preserved plums. This dish highlights the freshness of the fish with a balanced flavor profile.
01Ingredients
- 1 whole white fish (e.g., Snapper or Cod, approx. 600g), scaled and gutted
- 200g firm tofu, sliced into 1cm thick pieces
- 3 salted plums, pitted and mashed
- 4 slices ginger
- 2 stalks scallions, julienned for garnish
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tbsp cooking oil
- A pinch of white pepper
Nutrition (per serving)285kcal
- Protein38.5g
- Carbs4.2g
- Fat12.8g
Fiber 0.5 gSodium 580 mg
02Steps
- Score the fish lightly on both sides. Pat dry with paper towels. Rub white pepper over the fish. Place ginger slices and mashed salted plums inside the fish cavity.
- Arrange the sliced tofu on a heatproof plate. Place the fish on top of the tofu. Scatter ginger slices and mashed salted plums over the fish.
- Bring water to a rolling boil in a steamer. Carefully place the plate with the fish and tofu into the steamer. Steam over high heat for 10-15 minutes, depending on the thickness of the fish, until the flesh is opaque and flakes easily.
- While the fish is steaming, heat cooking oil in a small pan until smoking hot. Remove the steamed fish from the steamer. Discard the ginger slices and any liquid accumulated on the plate. Top with julienned scallions.
- Pour the hot oil over the scallions to sizzle. Drizzle with light soy sauce and sesame oil. Serve immediately with steamed rice.
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