🐟🥬 Steamed Fish with Preserved Vegetables - Hong Kong Style Homemade Variation

Editor's Preface

Steamed Fish with Preserved Vegetables is a classic Hong Kong home-style dish that blends East and West: the salty, sweet, and fragrant preserved vegetables, tender fish, and the freshness of ginger and scallions make it an instant crowd-pleaser! Many people consider it complicated, but as long as you master the techniques of preparing the preserved vegetables, keeping the fish moist, and invigorating the aroma, you can easily make it at home! Let's share a few tips and break down the steps below!

Ingredients preparation

• Grass carp belly/grass carp pieces/other local fresh fish (1 piece)

• 1 sweet pickled mustard greens (you can use a mix of semi-sweet and semi-salty pickled mustard greens)

• Several slices of ginger (minced + shredded)

• 2-3 green onions (chopped/shredded)

• 1/4 teaspoon salt

• 1/3 teaspoon sugar

• Pepper, a small amount

• 1/2 teaspoon cornstarch

• A little water/chicken broth/rice wine

• 2.5 tablespoons oil (2 tablespoons for cooking oil)

• Steamed fish soy sauce

Detailed steps

🥬 1. Preserved Vegetable Processing

• Soak the sweet pickled mustard greens in clean water (you can add light salt) for 30 minutes to wash away the sand and excess salt.

• Pick up the vegetables, squeeze out the water, and chop all the stems and leaves into small pieces.

• Stir-fry the preserved vegetables in a dry pan. After the moisture is dried, add a few drops of oil and sugar to enhance the aroma. Set aside.

🐟 2. Fish preparation

• Wash the fish pieces, drain them dry, and make a few cuts in the fish body.

• If there is black film or blood vessels on the fish belly, wipe them clean, otherwise it will taste bitter after steaming.

🍳 3. Preserved Vegetable Seasoning

• Add salt, sugar, pepper, 1/4 teaspoon cornstarch, and minced ginger to the diced preserved vegetables (you can add a small amount of water to prevent sticking), mix well and set aside.

🥗 4. Plating

• Place scallion segments and shredded ginger on the bottom of the dish, place the fish on top, and then place a thick layer of preserved vegetables on top. Sprinkle shredded ginger on the top.

🍲 5. Steaming

• Bring water to a boil over high heat, add the fish pieces, cover and steam for 8-10 minutes (up to 12 minutes for thicker fish).

• After cooking, pour away the excess fish sauce to keep the preserved vegetables fragrant and not too salty or fishy.

🧄 6. Drizzle with oil and simmer until fragrant

• Heat 2 tablespoons of oil and immediately pour it over the preserved vegetables, chopped green onions and shredded ginger (to enhance the aroma).

• After heating the oil, add soy sauce to enhance the flavor.

7. Go on stage

• Eat hot and spicy food immediately, the rice table is a must!

Editor's Tips

• The fish pieces should not be too large and should be steamed within 10-15 minutes.

• The preserved vegetables should be soaked and fried until they are dry to remove excess saltiness before adding the fish.

• Pour away the steaming water to prevent the finished product from having a strong fishy smell.

• Stir-frying scallions, ginger, and preserved vegetables in hot oil is a must, as it greatly enhances the aroma.

• For a stronger flavor, marinate the fish with rice wine or season with chicken broth in advance.

Eating experience 😋

The fish is tender, sweet, and completely free of fishy flavor. The preserved vegetables are salty, sweet, and fresh, and the rice is superb. The aroma of ginger and scallions is tangy, making this dish a favorite.

summary

Steamed fish with preserved vegetables is low in fat and high in flavor, a true Hong Kong family soul dish, delicious and healthy. Go home tonight and steam this fish for a taste of Hong Kong! 🐟🥬🥄