Steamed Threadfin with Salted Plums and Aged Tangerine Peel 鹹梅子陳皮蒸馬友魚

A classic Cantonese steamed fish dish featuring the delicate flavour of threadfin complemented by the savoury tang of salted plums and the aromatic bitterness of aged tangerine peel. The combination creates a refreshing and appetising flavour profile.

Nutrition (per serving)

Ingredients

• 1 whole Threadfin fish (approx. 600-800g), scaled and gutted
• 2 pieces salted plums, pitted and roughly chopped
• 1/4 piece aged tangerine peel (about 5g), soaked until softened, scrape off white pith
• 50g ginger (for slicing and julienning)
• 2 stalks scallions, julienned
• 2 tablespoons light soy sauce
• 1/2 teaspoon sugar
• 1 teaspoon sesame oil
• A pinch of white pepper
• 1 tablespoon Shaoxing wine
• 2 tablespoons cooking oil

Steps

1. Rinse the Threadfin fish thoroughly. Pat dry with paper towels and make a few diagonal slits on both sides.
2. Soak the aged tangerine peel until softened, then gently scrape off the white pith from the inside. Finely chop the soaked tangerine peel and pitted salted plums.
3. Rub the Threadfin fish with Shaoxing wine, white pepper, and a few slices of ginger. Stuff some of the chopped tangerine peel and salted plums into the fish cavity and slits.
4. Place the marinated fish on a heatproof dish. Scatter the remaining chopped tangerine peel and salted plums on top.
5. Bring water in a steamer to a rolling boil. Place the dish with the fish into the steamer. Cover and steam for 8-10 minutes, or until the fish is cooked through (depending on thickness).
6. Carefully remove the steamed fish from the steamer. Drain any excess liquid from the dish. Sprinkle the julienned ginger and scallions over the fish.
7. In a small saucepan, heat cooking oil until smoking. Pour the hot oil over the ginger and scallions on the fish to release their aroma. Mix light soy sauce, sugar, and sesame oil in a small bowl and drizzle evenly over the fish. Serve immediately.

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