Steamed Fish with Preserved Vegetables 梅菜蒸魚

A classic Cantonese home-style dish featuring tender fish steamed with savory preserved mustard greens, creating a harmonious blend of flavors. The preserved vegetables impart a unique salty and slightly sweet aroma that perfectly complements the delicate fish.

Nutrition (per serving)

Ingredients

• 500g whole white fish (e.g., Tilapia or Cod), scaled and gutted
• 100g preserved mustard greens (梅菜), rinsed and soaked
• 2 slices ginger, julienned
• 2 stalks green onions, thinly sliced for garnish
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp oil
• 1/2 tsp white pepper
• 1 tsp cornstarch
• 1 tbsp Shaoxing wine (optional, for marinating fish)

Steps

1. Clean the fish thoroughly, pat dry with paper towels. Make a few diagonal cuts on both sides of the fish. Season with white pepper and Shaoxing wine.
2. Rinse the preserved mustard greens thoroughly under running water to remove excess salt. Soak in water for 15-20 minutes, then squeeze dry and finely chop.
3. Heat oil in a pan. Add chopped preserved mustard greens and julienned ginger. Stir-fry for 2-3 minutes until fragrant.
4. Add soy sauce, sugar, and cornstarch to the preserved mustard greens. Mix well.
5. Place the seasoned fish on a heatproof dish. Spread the stir-fried preserved mustard greens evenly over the fish.
6. Bring water to a boil in a steamer. Place the dish with fish into the steamer. Steam for 8-10 minutes, or until the fish is cooked through, depending on thickness.
7. Carefully remove the dish from the steamer. Garnish with thinly sliced green onions. Serve immediately.

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