Steamed red garoupa with mushroom tofu and salted bean-garlic

A Teochew staple. Choose the biggest fish you can find so that it will be easier to stuff the tofu and mushrooms inside the parallel cuts of the fish.

Serves 4 Prep time 10 minutes
Cook time 15 minutes

1 whole red garoupa, cleaned and gutted, about 1.4-1.6 kg
100g pork belly fat (to make pork lard oil)
35g Teochew pickled mustard

mushroom and tofu stuffing
80g golden enoki mushrooms
100g soft tofu
2 tbsp salt and pepper, to taste
2 tbsp sugar, to taste
2 tbsp Chinese yellow wine (hua diao jiu)
1 tbsp ginger, chopped
1 tbsp shallot, chopped
1 tbsp garlic, chopped
1 tbsp coriander root, chopped

salted bean garlic
2 tbsp garlic, minced
1 tbsp salted beans
2 tbsp Chinese yellow wine (hua diao jiu)
pinch sugar
pinch pepper

• Mix all the mushroom stuffing ingredients together.
• Score a few parallel cuts over the body of the garoupa. Place the soft tofu and mushroom stuffing in the scores.
• To make pork lard oil, fry pork belly fat till crispy, then keep oil in pan for use.
• Drizzle Teochew pickled mustard and 2 tbsp of pork lard oil over the garoupa. Preheat a steam oven to 180°C, then steam the fish at 100°C for 8-10 minutes, depending on the size of the fish.
• To make salted bean garlic, lightly sauté the garlic till golden brown, then add in the salted beans and deglaze with Chinese yellow wine for 5-10 seconds. Season to taste.
• Serve the fish with the sautéed salted bean garlic.

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