Steamed fish with preserved soybeans

    25 mins

    This is a very interesting dish. The preserved soybeans and wolfberries add a different taste to the usual steamed fish.


    North Region, Singapore
    1 person made this

    Serves: 4 

    • 450g fish, whole
    • 5 slices ginger, chopped
    • 2 mushrooms, sliced
    • 1 tsp preserved soybeans, chopped
    • 3 cloves garlic
    • 1 tsp wolfberries
    • 1 stalk spring onions, chopped
    • 1 tbsp light soy sauce
    • 1 tbsp sesame oil
    • 5 tbsp water

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Fill a large wok 1/3 full with water and boil under high heat.
    2. While the water starts to boil, place the fish on a large plate. Place the ginger, mushrooms, preserved soybeans, garlic, wolfberries and spring onion on and around the fish.
    3. Mix light soy sauce and sesame oil with 5 tbsp of water and pour mixture over fish.
    4. Once the water in the wok has boiled, place the plate on a rack in the middle of the wok and steam under medium heat for 8 minutes.
    5. Turn off the heat after 8 minutes, but do not remove fish for another 10 minutes. Serve.

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