Steamed Fish Belly with Preserved Radish菜脯蒸魚腩
A quick and savory steamed dish featuring tender fish belly perfectly complemented by the salty crunch of preserved radish, garlic, and a hint of ginger.
01Ingredients
- 400g fish belly (e.g., rock cod, snapper), cut into pieces
- 50g preserved radish (choi po), rinsed and finely diced
- 2 cloves garlic, minced
- 1 tbsp ginger, julienned
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 tsp white pepper
- 1 tbsp cooking oil
- 1 stalk spring onion, sliced for garnish
Nutrition (per serving)287kcal
- Protein32.5g
- Carbs3.2g
- Fat15.8g
Fiber 0.5 gSodium 486 mg
02Steps
- Pat fish belly dry with paper towels. Season with light soy sauce and white pepper.
- In a small bowl, combine diced preserved radish, minced garlic, remaining light soy sauce, sesame oil, sugar, and remaining white pepper. Mix well.
- Spread a thin layer of julienned ginger on a heatproof plate. Arrange the seasoned fish belly on top.
- Spoon the preserved radish mixture evenly over the fish belly.
- Bring water in a steamer to a rolling boil. Carefully place the plate with the fish into the steamer.
- Steam for 7-10 minutes, or until the fish is cooked through and flakes easily.
- Carefully remove the plate from the steamer. Heat cooking oil in a small pan until smoking hot. Drizzle the hot oil over the steamed fish.
- Garnish with sliced spring onion and serve immediately with rice.
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