Today's Recipe : Sino Steam Fish (Inspired by Teo Chew Steam Fish) 【小诗私房菜】 西诺蒸鱼 （潮州蒸鱼 ）

It's been a while since the last I have shared my home cook recipe!

This week I have tried something different for a change. As usual, in the end created something different. In fact, I wanted to cook Teo Chew Steam Fish but in the end, lacking of salted plum and add on with a bit of twist, the amateur chef came out with Sino Steam Fish as such I have named.

Sino Steam Fish (inspired by Teo Chew Steam Fish)

看到了咸菜， 我也乘机煮潮州蒸鱼！是我也进化成了西诺蒸鱼, 没鱼露， 没水酸梅。 哈哈！ 

以下有中文版食谱！

- Into the Steamer 蒸炉中 -

- The ingredients 材料 -

- The mixture (Sauce and ingredients) 炒过的材料 -

The original Teo Chew Fish was modified and came out with my own preference. :) Do enjoy! The following recipe is a guide that I have search online and modified according to the portion that I prefer.

Ingredients:
A

- 800g One whole fish (Replaced with Slices Fish)

- 1 stalk spring onion, cut into 3cm length

- 1 Japanese Tofu, cut into pieces OR 1 Cube of Tofu, cut into 4 pieces

B 
- 1 tbsp Oil
- ½ tbsp. chopped garlic

- 1 tbsp shredded ginger (Sliced thinly)
- 2 stalk mushrooms, soak, stems removed, sliced thinly

- 1-2 medium tomato, cut to 4 wedges (or more)
- 100g salted vegetables, clean and sliced thinly (Adjust with own preference)

- 2 salted plums (Replaced with Plum Sauce)

- 1 red chili sliced (optional) 

Seasoning:
-1 tbsp light soy sauce

- ½ tbsp fish sauce (Replaced with Oyster Sauce)

- 1 tbsp ShaoXing wine/Cooking rice wine
- 2 tsp sugar (Adjust with own preference)
- 8 tbsp water (Adjust with own preference)
- dash of pepper

Directions:

1.       Heat up 1 tbsp oil and sauté chopped garlic until fragrant.

2.       Add in sliced ginger, mushroom and stir well.

3.       Continue adding in remaining B ingredients, seasoning and bring to boil, dish up.

4.       Clean and cut three slits on the fish. Arrange fish on steaming tray, place tofu on the plate.

5.       Pour over with the (3) mixture and spring onion.

6.       Steam at high heat for 8 minutes or until cooked (test with fork)

7.       Remove and serve hot 

潮州蒸鱼

材料A：

鱼，约800g 1条
青葱段/丝 1棵

豆腐 1块

材料B：
油 1大匙
蒜茸 ½ 大匙
冬菇，切丝 2朵
姜丝 1大匙
蕃茄 1粒
咸菜，洗净，浸泡，切丝 
100g 红辣椒，切丝
水酸梅 2粒 （酸梅酱取代）

调味料：

生抽 1大匙

糖 2小匙

水 8大匙

鱼露 ½大匙（蚝油取代）

绍兴酒 1大匙

胡椒粉 少许
 

做法：
1．烧热1大匙油，爆香蒜茸，加入姜丝、冬菇丝炒匀，加入其余的B材料和调味料煮滚，盛起。

2．鱼洗净，用刀在鱼身上斜割3刀，用碟盛起，淋上煮好的(1)料和青葱段。
3．煮滚蒸笼水，放入鱼大火蒸约8分钟或至熟，取出趁热享用。 


贴士：

潮州蒸可用白鲳，斗底鲳，石斑，石甲，马友等等。