Steamed Pomfret with Kiam Chye and Ginger

    25 mins

    A simple, healthy dish of steamed fish, kiam chye (preserved mustard cabbage) and ginger. Instead of pomfret, any other firm white flat fish will do. Try steaming it in the microwave.


    Central Region, Singapore
    3 people made this

    Serves: 2 

    • 1 (1/2 kg) pomfret, cleaned and gutted
    • 1/2 teaspoon salt
    • 1 (5 cm) piece ginger, peeled and shredded
    • 1 tablespoon kiam chye, shredded
    • 2 fresh red chillies, sliced
    • 2 teaspoons soya sauce
    • 1/2 teaspoon sesame oil
    • 250ml chicken stock or water
    • coriander sprigs

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Make two shallow slits on each side of the pomfret and rub with salt inside and out.
    2. Place the pomfret on a ridged plate. Arrange the ginger, kiam chye and chillies on top.
    3. Mix the soya sauce, sesame oil and chicken stock together and pour over the fish. Steam for about 10 to 15 minutes or until the fish flakes easily with a fork. Garnish with coriander and serve immediately.

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