Chinese steamed fish
- Preparation and cooking time
- Total time
- + pickling
- A little effort
- Serves 4
Skip to ingredients
PICKLED CHILLI CHUTNEY
- 300g red chillies
- 30g sea salt flakes
- 50g mi popo (fermented glutinous rice)
- ½ tbsp sesame oil
- 15g sugar
- 15g bouillon
- 20g garlicchopped
- 20g gingerchopped
SAUCE
- 1 tbsp fish sauce
- 1 tbsp Maggi Liquid Seasoning
- 32g rock sugar or soft light brown sugar
- 60ml light soy sauce
- 1 tsp chicken powderor chicken stock cube ½, crumbled
- a few leaves coriander
FISH
- trimmed whole Dover sole
- 3 tbsp cornflour
- a bunch spring onionssliced
- 1 tbsp vegetable oil
- a small bunch corianderroughly chopped
Nutrition: per serving
- kcal282
- fat6.9g
- saturates0.5g
- carbs28.2g
- sugars14.8g
- fibre0.9g
- protein26.2g
- salt8g
Method
step 1
For the pickled chillies, slice the chillies in half, remove the seeds and discard. Tip the chillies into a bowl with the salt and mix really well, then transfer to an airtight container and leave at room temperature where it will begin to release a liquid. Mix the ingredients in the container every day for at least 21 days until the pickles are fully submerged. You will be left with around 150g of pickled chillies. When you would like to prepare the chutney, finely chop the pickled chillies and add the remaining ingredients. Once mixed, keep it refrigerated and use within 30 days.
step 2
For the sauce, mix all of the ingredients with 480ml of water in small pan, bring to a simmer, then turn down the heat to low and bubble very gently for 30 minutes.
step 3
Dust the fish in the cornflour, making sure it is evenly coated. Put it on a plate and sprinkle over plenty of the chutney. Half fill a pan with just-boiled water and fit a large bamboo steamer on top that will fit the plate. Put the plate in the steamer, cover with the lid and steam for 8 minutes, then pour away the liquid.
step 4
Put the steamed fish and chutney on a serving platter, pour over the sauce and top with the spring onions. Heat the vegetable oil until very hot in a small pan, then carefully spoon it over the fish and sauce. Scatter over the coriander and serve with steamed rice.
