Steamed fish with preserved soybeans

Steamed fish with preserved soybeans


1 person made this

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

wllew North Region, Singapore

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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