Steamed Fish with Tofu and Salted Plums 鹹梅豆腐蒸魚

A delicate and savory steamed whole fish, complemented by silky tofu and the unique salty-sour kick of preserved plums. This dish highlights the freshness of the fish with a balanced flavor profile.

Nutrition (per serving)

Ingredients

• 1 whole white fish (e.g., Snapper or Cod, approx. 600g), scaled and gutted
• 200g firm tofu, sliced into 1cm thick pieces
• 3 salted plums, pitted and mashed
• 4 slices ginger
• 2 stalks scallions, julienned for garnish
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 1 tbsp cooking oil
• A pinch of white pepper

Steps

1. Score the fish lightly on both sides. Pat dry with paper towels. Rub white pepper over the fish. Place ginger slices and mashed salted plums inside the fish cavity.
2. Arrange the sliced tofu on a heatproof plate. Place the fish on top of the tofu. Scatter ginger slices and mashed salted plums over the fish.
3. Bring water to a rolling boil in a steamer. Carefully place the plate with the fish and tofu into the steamer. Steam over high heat for 10-15 minutes, depending on the thickness of the fish, until the flesh is opaque and flakes easily.
4. While the fish is steaming, heat cooking oil in a small pan until smoking hot. Remove the steamed fish from the steamer. Discard the ginger slices and any liquid accumulated on the plate. Top with julienned scallions.
5. Pour the hot oil over the scallions to sizzle. Drizzle with light soy sauce and sesame oil. Serve immediately with steamed rice.

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