Teochew steamed golden pomfret with plum sauce

Serves 4 Prep time 10 minutes
Cook time 15 minutes

1 big golden pomfret, with the head and tail intact (available at NTUC and Sheng Siong)
2 ripe tomatoes, sliced into quarters
1 tbsp garlic, hand-minced for a more prominent tang
45g salted vegetable
2 plums, deseeded and mashed into
a paste
pinch salt
pinch pepper
10g coriander leaf and root
2 tsp Shaoxing wine
2 tbsp oil
2 tsp ginger, minced
1 tbsp soya sauce

garnish
1 stalk spring onion, sliced and soaked in cold water to let it curl
1 red chilli, sliced, and soaked in cold water to let it curl
30g cooked carrot, sliced

• Cut off the tail and head, then slice the pomfret width-wise into thin fillets and arrange onto a platter. Place
sliced tomatoes, minced garlic, salted vegetable, plums, salt, pepper and coriander leaf on top of the fish, then drizzle Shaoxing wine over it.
• Heat a steamer to boil, then steam the pomfret for 5–9 minutes, depending on the size of the fish. The pomfret is cooked if the flesh breaks easily when poked with a chopstick.
• Once the fish is cooked, heat oil and add ginger to fry for 30 seconds, then add in soya sauce. Pour it slowly and gently over the cooked pomfret.
• Garnish with spring onions, chilli and cooked carrots and serve.

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