Thursday, September 30, 2010
CoCo's Teochew Steam Pomfret
NTUC Fairprice supermarket was selling some really beautiful, fat, silver pomfret the other day, how can I resist? I have never made this dish before, but have eaten plenty. So for this very first attempt, it's all based on what I remember and a little advise from my Mom. I must say, it was delicious!!!
My version of this classic dish is slightly different. Instead of salted vegetables, I use Sichuan pickled vegetables. Also, I didn't add tofu because I just don't want to buy a whole block of tofu. Lastly, because this was meant to be a one dish meal, I added some broccoli.
So here are the ingredients:
sliced Sichuan vegetables (soak them for about 10mins)
Ginger, 4pcs thinly sliced
Lean pork, a few slices
Broccoli, cut into small pieces
So, so simple:
1. Made cuts on both sides of the fish. This makes the fish cook more thoroughly, and easier to serve.
2. In a small pot, boil the mushrooms, sichuan vegetables, ginger slices, pork in about 1/4 quarter cup of water. Add a pinch of MSG and half teaspoon of sugar and boil for just about 5 minutes.
3. Place the tomatoes on the fish and pour the soup stock and all the ingredients onto the fish.
4. Steam the fish. About 20 minutes for a 300g+ fish.
5. At the last 5 minutes, add in the broccoli.
6. Serve immediately!