Can I use frozen fish for this recipe?
Yes, you can use frozen fish fillets. Make sure to thaw them completely and pat them very dry before steaming.
LUNCH
Hong Kong Style Steamed Fish with Pickled Vegetables and Tofu
This classic Hong Kong dish features delicate steamed fish infused with the savory tang of pickled mustard greens and the soft texture of tofu. It's a comforting and healthy meal, perfect for a light lunch or dinner, showcasing a balance of flavors and textures.
HOW TO MAKE IT
Let's cook.
01
Rinse the fish fillet and pat it dry with paper towels. Place the fish on a heatproof plate that fits inside your steamer.
02
Scatter the chopped pickled mustard greens, cubed tofu, and julienned ginger evenly over and around the fish.
03
In a small bowl, combine the soy sauce and sesame oil. Drizzle this mixture over the fish and vegetables.
04
Bring water to a boil in a steamer. Once boiling, carefully place the plate with the fish into the steamer. Cover and steam on high heat for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
05
Carefully remove the plate from the steamer. Garnish with sliced green onions and serve immediately.
About This Recipe
This classic Hong Kong dish features delicate steamed fish infused with the savory tang of pickled mustard greens and the soft texture of tofu. It's a comforting and healthy meal, perfect for a light lunch or dinner, showcasing a balance of flavors and textures.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of white pepper to the fish before steaming. Ensure your steamer water is at a rolling boil before adding the fish to ensure even cooking.
Easy Substitutions
Instead of white fish, you can use chicken breast, thinly sliced, adjusting steaming time as needed. If pickled mustard greens are unavailable, use preserved salted vegetables (like preserved radish) or a mix of fresh bok choy and a splash of rice vinegar for a similar tangy note.
Storage & Reheating
Store any leftover steamed fish and vegetables in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or steamer until just warmed through to prevent overcooking the fish.
Serving Suggestions
Serve this steamed fish with a bowl of hot steamed jasmine rice to soak up the flavorful sauce. A side of blanched gai lan (Chinese broccoli) with oyster sauce would complement the meal beautifully. For a complete Hong Kong-style lunch, consider adding a light clear soup.
Common Mistakes
Overcooking the fish is a common mistake, leading to dry and tough texture. Steam only until the fish is opaque. Not draining the tofu properly can dilute the sauce; press out excess water before cubing. Using too much soy sauce can make the dish overly salty, especially since pickled vegetables are already seasoned. Ensure your steamer is hot before adding the fish for efficient cooking.
Frequently Asked Questions
What kind of pickled mustard greens should I use?
Look for Chinese pickled mustard greens, often found in Asian supermarkets. They come pre-chopped or whole, which you can chop yourself.
Can I add other vegetables?
Absolutely! Thinly sliced mushrooms, bell peppers, or even a few slices of carrot can be added for extra color and nutrition. Add them along with the pickled mustard greens and tofu.
MORE TO KNOW
The key to perfectly steamed fish is not to overcook it. The fish should be just cooked through, remaining tender and moist. The pickled mustard greens provide a wonderful umami and slightly sour counterpoint to the delicate fish, while the tofu absorbs all the delicious flavors. This dish is a testament to the simplicity and elegance of Cantonese home cooking, where fresh ingredients shine with minimal fuss.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.