Steamed Fish Fillet with Pickled Mustard Greens and Tomatoes 梅菜番茄蒸魚柳

Lightly steamed fish fillet brightened with the tangy flavors of pickled mustard greens and fresh tomatoes, creating a refreshing and savory seafood experience. A healthful and appetizing dish.

Nutrition (per serving)

Ingredients

• 300g white fish fillet (e.g., cod, tilapia), cut into 2-3 pieces
• 1 tbsp Shaoxing wine
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 tbsp cornstarch
• 80g pickled mustard greens (Mei Cai), rinsed and finely chopped
• 1 medium tomato, cut into wedges
• 2 slices ginger
• 1 stalk green onion, thinly sliced for garnish
• 2 tbsp light soy sauce
• 1 tsp sugar
• 1 tbsp oil (for drizzling)

Steps

1. Pat fish fillets dry and marinate with Shaoxing wine, salt, white pepper, and cornstarch for 10 minutes.
2. Arrange the marinated fish fillets on a heatproof plate. Top with chopped pickled mustard greens, tomato wedges, and ginger slices.
3. Heat a steamer with boiling water. Place the plate of fish into the steamer and steam for 8-10 minutes, or until the fish is opaque and cooked through.
4. Carefully remove the plate from the steamer. Discard ginger slices. Sprinkle with sliced green onion.
5. In a small bowl, mix light soy sauce and sugar. Heat oil in a small pan until smoking. Pour the soy sauce mixture over the fish, then immediately drizzle the hot oil over the green onion to sizzle.

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