{"id":5889,"date":"2013-10-24T19:38:31","date_gmt":"2013-10-24T11:38:31","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=5889"},"modified":"2014-02-09T11:02:37","modified_gmt":"2014-02-09T03:02:37","slug":"my-favourite-teochew-steamed-golden-pomfret","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=5889","title":{"rendered":"My Favourite Teochew Steamed Golden Pomfret"},"content":{"rendered":"<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-5892 aligncenter\" alt=\"Teochew Steamed Pomfret\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2013\/10\/Teochew-Steamed-Pomfret.jpg\" width=\"500\" height=\"588\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-5890\" alt=\"Teochew Steamed Pomfret 2\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2013\/10\/Teochew-Steamed-Pomfret-2.jpg\" width=\"650\" height=\"397\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">I love steamed fish, especially steamed pomfrets, whatever colours they are &#8211; black, white, silver or golden. Perhaps it is the Teochew blood flowing in me that makes me crave for it so much. It is also a very simple and healthy dish to prepare at home &#8211; one that our parents would make for us every other weekend.<\/p>\n<p style=\"text-align: justify;\">This recipe closely more or less follows what my mum does, though with some adaptations to suit my taste bud. I hope you will all love it too.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\"><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Ginger: 1 thumb length, sliced into 6 pieces + some slivers for garnish<\/li>\n<li style=\"text-align: justify;\">Spring onion: 1 stalk, chopped + some sliced into 2-cm lengths for garnish<\/li>\n<li style=\"text-align: justify;\">Salted vegetables: 80g, washed with water &amp; sliced<\/li>\n<li style=\"text-align: justify;\">Dried mushrooms: 8 pieces, stalk removed &amp; sliced<\/li>\n<li style=\"text-align: justify;\">Golden pomfret: 180g, cleaned out, sliced diagonally on both sides<\/li>\n<li style=\"text-align: justify;\">Fish sauce: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Rice wine: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Oil: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Chilli padi: 2, chopped<\/li>\n<li style=\"text-align: justify;\">Preserved plum: 2<\/li>\n<li style=\"text-align: justify;\">Tomatoes: 2 medium-sized, quartered<\/li>\n<li style=\"text-align: justify;\">Water: 8 tbsp<\/li>\n<\/ul>\n<p><strong><em>Method<\/em><\/strong>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Lay 3 ginger slices, a handful of spring onions, 1\/2 the amount of salted vegetables &amp; 1\/2 the amount of mushrooms onto a large plate for steaming the fish in.<\/li>\n<li style=\"text-align: justify;\">Lay the fish on top of the ingredients.<\/li>\n<li style=\"text-align: justify;\">Drizzle fish sauce, rice wine and oil over the fish. Leave to rest in the fridge for 30 min.<\/li>\n<li style=\"text-align: justify;\">Scatter remaining ginger, spring onions, salted vegetables, mushrooms, chillies and plums over the fish.<\/li>\n<li style=\"text-align: justify;\">Place tomatoes at both sides of the fish. Then drizzle water over the whole dish.<\/li>\n<li style=\"text-align: justify;\">Steam for 20 min. Garnish with remaining spring onion and ginger to serve.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2013\/10\/Teochew-Steamed-Pomfret-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-5891\" alt=\"Teochew Steamed Pomfret 3\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2013\/10\/Teochew-Steamed-Pomfret-3.jpg\" width=\"650\" height=\"445\" \/><\/a><\/p>\n<p><em><strong>Tricks<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Putting half the amount of ingredients at the bottom of the fish would help it absorb the flavours on both sides while it cooks.<\/li>\n<li style=\"text-align: justify;\">Make sure the water is already boiling with steam before placing the fish into the wok for steaming. If not, the fish will take a longer time to cook, which will in turn result in the meat becoming tough.<\/li>\n<\/ul>\n<p><em><strong>Disclaimers<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Among the different types of pomfrets, the white ones are more commonly seen in Chinese and Tze Char restaurants compared to the other types. I couldn&#8217;t get a large white pomfret and so got a golden one instead &#8211; the one that my mum loves to use for steaming too.<\/li>\n<li style=\"text-align: justify;\">Adding in the tomatoes makes for a complete meal with both protein and vitamin C. This saves me the trouble of having to prepare another dish for the same meal.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><em><strong>Serving:<br \/>\n<\/strong><\/em>3 &#8211; 4 persons as side dish<\/p>\n<p style=\"text-align: justify;\"><em><strong>Fiery rating:<\/strong><\/em><br \/>\n\ud83d\udc7f<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=5889\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>I love steamed fish, especially steamed pomfrets, whatever colours they are &#8211; black, white, silver or golden. Perhaps it is the Teochew blood flowing in me that makes me crave for it so much. It is also a very simple &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=5889\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[132,284],"tags":[37,343,230,52],"class_list":["post-5889","post","type-post","status-publish","format-standard","hentry","category-chinese","category-seafood","tag-fish","tag-pomfret","tag-steamed","tag-teochew"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/5889","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5889"}],"version-history":[{"count":15,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/5889\/revisions"}],"predecessor-version":[{"id":6917,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/5889\/revisions\/6917"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5889"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5889"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5889"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}