Steamed Fish Belly with Preserved Radish 菜脯蒸魚腩

A quick and savory steamed dish featuring tender fish belly perfectly complemented by the salty crunch of preserved radish, garlic, and a hint of ginger.

Nutrition (per serving)

Ingredients

• 400g fish belly (e.g., rock cod, snapper), cut into pieces
• 50g preserved radish (choi po), rinsed and finely diced
• 2 cloves garlic, minced
• 1 tbsp ginger, julienned
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1/4 tsp white pepper
• 1 tbsp cooking oil
• 1 stalk spring onion, sliced for garnish

Steps

1. Pat fish belly dry with paper towels. Season with light soy sauce and white pepper.
2. In a small bowl, combine diced preserved radish, minced garlic, remaining light soy sauce, sesame oil, sugar, and remaining white pepper. Mix well.
3. Spread a thin layer of julienned ginger on a heatproof plate. Arrange the seasoned fish belly on top.
4. Spoon the preserved radish mixture evenly over the fish belly.
5. Bring water in a steamer to a rolling boil. Carefully place the plate with the fish into the steamer.
6. Steam for 7-10 minutes, or until the fish is cooked through and flakes easily.
7. Carefully remove the plate from the steamer. Heat cooking oil in a small pan until smoking hot. Drizzle the hot oil over the steamed fish.
8. Garnish with sliced spring onion and serve immediately with rice.

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