Teochew Style Steamed Fish

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)

1/3 cup salted mustard greens, soaked and shredded (approx)

1/2 cup water

Black pepper, freshly ground

salt

1 stalk spring onion, chopped finely

1 stalk coriander leaves, roughly chopped into 5 cm lengths

1 tbsp vegetable oil

1/2 tsp sesame seed oil

1. Clean the fish and make a cut from the bottom of the fish up to the mouth so that the fish can stand upright in a steaming dish. 

2. Using a metal steaming dish, arrange the fish so that it will stand upright. Arrange the tofu, tomatoes, salted mustard greens and shitake mushroom around the fish. Sprinkle the salt and pepper around the dish. Pour 1/2 cup of water on over all the ingredients.

3. Prepare a wok for steaming and place a steaming tray in the wok. Add enough water for steaming and bring the water to a boil. Arrange the steaming dish in the wok when the water is boiling. Cover the fish and steam for about 10mins or until the fish eyes start to pop out. This will mean the fish is ready and you don't want to over steam the fish or else the flesh will be rubbery and hard.

4. Remove the fish when cooked and set aside or carefully rearrange on a serving plate. Arrange the coriander over the fish.

5. In a saucepan, heat the vegetable oil and sesame seed oil. Heat until it starts to smoke. Turn off the heat and add the spring onions. Quickly pour over the garnishes and fish and serve while hot.