Steamed White Pomfret with Tomatoes and Preserved Olives 番茄欖角蒸白鯧魚

A light and refreshing steamed fish dish, featuring a whole white pomfret complemented by the tang of fresh tomatoes and the unique savory depth of preserved black olives. This combination highlights the fish's natural sweetness.

Nutrition (per serving)

Ingredients

• 1 whole white pomfret (approx. 500-600g), scaled and gutted
• 2 medium tomatoes, sliced
• 2 tbsp preserved black olives (榄角), rinsed and minced
• 3 slices ginger, julienned
• 2 green onions, sliced into thin strips (for garnish)
• 2 tbsp light soy sauce
• 1 tbsp cooking oil (for drizzling)

Steps

1. Prepare the fish: Pat the white pomfret dry with paper towels. Make a few diagonal slits on both sides of the fish. Place ginger juliennes inside the fish cavity.
2. Arrange the fish on a heatproof plate. Scatter sliced tomatoes and minced preserved olives over and around the fish.
3. Prepare a steamer: Bring a pot of water to a rolling boil. Carefully place the plate with the fish into the steamer.
4. Steam for 8-10 minutes, or until the fish is cooked through. The cooking time will vary depending on the thickness of the fish. A good indicator is when the flesh easily flakes with a fork.
5. Carefully remove the plate from the steamer. Discard any excess liquid from the plate. Pour soy sauce evenly over the fish.
6. Heat cooking oil until smoking hot. Carefully pour the hot oil over the fish, especially over the green onions, to release their aroma. Serve immediately.

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