Cherry & Dennis Helper Habitat
Teochew Steamed Mullet with Salted Plum
潮式鹹水梅蒸烏頭
Recipe overview
Mullet is steamed with salted plums, tomato and ginger for a bright Teochew sweet-sour savoury fish.
01
Ingredients
Main ingredients
- 800 g cleaned whole mullet
- 3 pieces salted plums
- 2 pieces tomato
- 25 g ginger
- 2 stalks spring onion
Seasoning
- 1 tbsp salted plum brine
- 1/2 tsp sugar
- 1 tbsp Shaoxing wine
- 1 tbsp cooking oil
02
Tools
- cutting board
- knife
- large bowl
- measuring spoons
- heatproof plate
- covered steamer
- food thermometer
03
Steps
Step 1
Inspect the mullet
Inspect the mullet. Confirm scales, gills and guts are removed.
Step 2
Rinse and dry
Rinse and dry. Clean the cavity and pat the fish completely dry.
Step 3
Score the fish
Score the fish. Cut two slashes on each side for even cooking.
Step 4
Crush the plums
Crush the plums. Flatten the salted plums and remove their stones.
Step 5
Cut the vegetables
Cut the vegetables. Wedge the tomatoes, shred ginger and cut scallions.
Step 6
Mix the plum juice
Mix the plum juice. Combine brine, sugar, wine and half the oil.
Step 7
Make a ginger bed
Make a ginger bed. Put half the ginger on the plate and set the mullet on it.
Step 8
Add the toppings
Add the toppings. Place plums, tomato and remaining ginger over the fish.
Step 9
Add the plum juice
Add the plum juice. Spoon it evenly over and into the slashes.
Step 10
Preheat the steamer
Preheat the steamer. Bring the water to strong steam.
Step 11
Steam the fish
Steam the fish. Cover and steam for 12 minutes until the thickest flesh reaches 63°C.
Step 12
Finish and serve
Finish and serve. Add scallions and remaining oil and serve with the plum juices.
Common mistakes
- Plum stones or extra salt spoil the balance, while over-steaming dries the mullet.
Tips
Taste the plum brine before adding sugar, use no extra salt and remove the fish at 63°C.
