Tasty Teochew Steamed Fish
This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step1 of 7: Whole Snapper, MAGGI® CukupRasa™
Clean your fish and pat dry. Next, make 2-3 cuts on the fish and marinate with 1 teaspoon MAGGI® CukupRasa™. Let it sit for 1-2 hours.
Step2 of 7: Garlic, Cooking Oil
Fry the chopped garlic in cooking oil until golden brown. When fragrant, dish it out into a small bowl and set it aside.
Step3 of 7: Water, MAGGI® CukupRasa™, Light Soy Sauce, Sesame Oil
To prepare the gravy, mix water, MAGGI® CukupRasa™, light soy sauce and sesame oil together in a bowl.
Step4 of 7: Whole Snapper, Ginger, White Silken Tofu, Tomato, Shiitake Mushroom, Salted Pickled Mustard, Salted Plum
Insert 2 slices of ginger in the cavity of the fish to remove the fishy smell. Arrange the julienned ginger in a deep, heat-proof plate. Then, place the fish into the plate, followed by the tofu and salted plums around the fish. Next, scatter the tomato wedges, sliced mushrooms, pickled mustard and ginger juliennes around and over the fish. When all the ingredients have been added in, drizzle the gravy over the fish.
Step5 of 7
Now it’s time to steam the fish. Add some water into a steamer/wok. Next, steam the fish on high heat for 8 to 10 minutes, depending on the size of the fish or until the fish is thoroughly cooked (the eyes should turn white and bulge).
Step6 of 7: Bird's Eye Chilli, Spring Onion, Coriander, Garlic, Cooking Oil
Finally, drizzle over 2 teaspoons of garlic oil on the fish, garnish with spring onion, coriander and chillies (optional).
Step7 of 7
Serve with steamed jasmine rice and enjoy it while hot.