I was never really sure how to steam a fish when I started cooking on my own. After watching and helping my mum steam fish I could never remember how long to cook the fish so that it was just right. It is always the timing that determines how the fish is cooked... cooked too long and the flesh becomes rubbery and hard.... cooked too short and the flesh clings onto the bone..... cooked just right and the flesh just simply comes of the bone and melts in your mouth.
.... the secret is wait till the eyes pop out.... yes not a nice sight to see but when the fish is just right the eyes start to pop out and it's just like the fish is saying "I'm ready!"
Well, anyway for tonight's dinner I've made a pretty easy dish with fresh grouper and steamed it Teochew style... all salted mustard greens and a little salt and pepper, oh and throw in some soft tofu and tomato too!
Teochew Style Steamed Fish
400 g whole fish (I used a grouper but you can use just about any fresh fish)
1 pc of fresh soft tofu, cut into roughly 2cm cubes
2 tomatoes, cut into wedges
1 shitake mushroom (you can use more if you like)