Fish Recipe

This elegant steamed fish recipe highlights the natural sweetness of whole pomfret or other white fish fillets. The dish is elevated by the sharp, tangy contrast of pickled mustard greens (kiam chye) and the aromatic warmth of fresh ginger. Thinly sliced tomato wedges add a burst of freshness and vibrant color to the plate. Perfect for a light dinner or a sophisticated starter, this preparation requires minimal effort but delivers maximum flavor. The steaming method ensures the fish remains moist and tender, absorbing the subtle briny notes from the greens. It is an ideal choice for health-conscious cooks who appreciate clean, bright flavors without heavy sauces. Serve immediately for the best texture and aroma.

Cuisine: Global

Courses: Appetisers

Difficulty: Intermediate

Servings: 4

Calories: 57.9

Dietary: Gluten-free

Description

This elegant steamed fish recipe highlights the natural sweetness of whole pomfret or other white fish fillets. The dish is elevated by the sharp, tangy contrast of pickled mustard greens (kiam chye) and the aromatic warmth of fresh ginger. Thinly sliced tomato wedges add a burst of freshness and vibrant color to the plate. Perfect for a light dinner or a sophisticated starter, this preparation requires minimal effort but delivers maximum flavor. The steaming method ensures the fish remains moist and tender, absorbing the subtle briny notes from the greens. It is an ideal choice for health-conscious cooks who appreciate clean, bright flavors without heavy sauces. Serve immediately for the best texture and aroma.

Ingredients

1 Whole pomfret or other white fish, about 750 g-1 kg (1 1/2-2 lbs), or 4-6 fish fillets (about 1 kg/2 lbs)
1/4 pickled mustard greens (kiam chye), soaked, drained, and thinly sliced
1 Medium tomato, cut into thin wedges
5 fresh ginger, peeled and julienned

Directions

1
Clean and pat the fish dry with paper towels. Score the sides of the fish lightly if using a whole fish.
2
Place the fish in a steamer basket or on a heatproof plate that fits inside your pot.
3
Bring water to a boil in a large pot or steamer. Place the fish inside, cover, and steam for 8-10 minutes depending on the size of the fish. The fish is done when the flesh is opaque and flakes easily with a fork.
4
While the fish steams, arrange the tomato wedges and sliced ginger on a serving plate.
5
Carefully transfer the steamed fish onto the prepared plate.
6
Top the fish with the soaked and drained pickled mustard greens.
7
Garnish with additional julienned ginger and tomato wedges if desired. Serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 57.9kcal

% Daily Value *
Total Fat 1.6g3%
Saturated Fat 0.4g2%
Cholesterol 18.8mg7%
Sodium 22.1mg1%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.4g2%
Sugars 0.8g
Protein 8.9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Pickled mustard greens (kiam chye) can be quite salty. Ensure you soak them in warm water for 10-15 minutes before draining and slicing to reduce the saltiness.

If you cannot find whole pomfret, snapper, sea bass, or tilapia fillets work well as substitutes. Adjust steaming time accordingly (fillets usually take 5-7 minutes).

For extra flavor, drizzle with a small amount of warm sesame oil or light soy sauce just before serving, though the traditional version often relies on the natural flavors of the fish and pickles.

Store leftover fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in the steamer or microwave.

Keywords: steamed fish, pomfret, white fish, pickled mustard greens, kiam chye, ginger, tomato, healthy, light dinner, asian cuisine, seafood, appetizer, simple recipe, tangy, fresh ginger, quick meal

Read it online: https://www.chefs-mate.com/recipe/fish-recipe-19/