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Teochew Steamed White Pomfret – the real everyday Singaporean food 🤍 What I used for lunch today: Ingredients: 1x white pomfret, cleaned & patted dry 30g young ginger, julienned 2-3 salted plums (kiam buay / suan mei) + 2 tbsp salted veg (kiam chye) 4-5 rehydrated shiitake mushrooms, sliced 1 tomato, wedged 30g pork fat / lard, sliced into thin strips OR like me i used fried chicken skin processed into bits optional: chilli padi, coriander, spring onion Method: 1. On a steaming plate, lay some ginger down. Place pomfret on top. 2. Stuff + top the fish with ginger, shiitake, tomatoes, salted plums, kiam chye & pork fat strips. 3. Steam on high heat 8-10 mins until fish flakes easily. Don’t oversteam. 4. You’ll get that light, briny, slightly sour brothy soup at the bottom – spoon it over rice. Best with white rice. Texture: soft buttery fish, crisp ginger pops, chewy shiitake, soft tomatoes. It’s salty, sour, savoury, umami, all-in-one-fish. Super well-balanced everyday food. Recipe inspo: @Kaijie
♬ Moonbeam Marionette – Delia Bracken
@plzimfragile
