I first saw this over at Ellena’s site where she cooked this dish as part of a Chinese meal at a gathering. Steamed fish is a dish commonly featured in Chinese cuisine, especially by those of Cantonese and Teochew descent. My mummy’s Teochew, so steamed fish has been part of our lives for as long as I can remember!
I love steamed fish. For our family of 6, my mummy has to steam 2 whole fish to make sure we have enough to eat! Honestly though 2 fish ain’t enough. I mean you could finish an entire fish yourself couldn’t you?! My mummy typically prepares this dish by steaming fish in a water and soy sauce, sesame oil based sauce, with sliced mushrooms, ginger and tomatoes. An alternative would be steaming the fish in a stronger and darker soy sauce base, with lots of ginger and spring onions, aka scallions. That’s the only kinds of steamed fish I’ve ever been exposed to, and funnily I’ve never thought that other ways of preparation existed! Stupid me.
When I saw Ellena’s dish, I was mindblown. Literally. It was so frustratingly simple, yet so darn creative! And I love kiwis. Her original recipe featured only prunes, but I adapted it slightly and added in slices of prunes, tomatoes and wolfberries. What an ingenious way to incorporate 2 of my fave fruits into one of my fave dishes!
So I ended up making this for lunch one day. Simple, healthy, and absolutely stunning. I used Toman fish, but of course any other white fish like snapper, halibut, trouts, soles, or even salmon, could be substituted in this recipe. Just use what you like! The kiwis and prunes gave the broth a slightly sweet and salty dimension, and the fruits themselves were marvellous: hot, soft and slightly sour.
I made this for my sister, myself and mama Liew. Sadly mama Liew didn’t love the dish cause she said having fruits in savoury foods is weird. Typical traditional Chinese cook tuts.
Ahhh words can’t describe how heavenly this dish was. You just gotta make it to understand.
Steamed Fish with Prunes and Kiwis (serves 1)
Recipe adapted from Ellena’s Steamed Fish with Kiwi
200g fish fillet
1/2 zespri kiwi, sliced
1/2 prune, sliced
1/4 tomato, sliced
1/4 teaspoon sesame oil
2 teaspoons cooking wine
4 Slices of ginger
1/2 Stall of Spring Onion (optional), cut into sections
Handful of wolfberries
Some sliced chilli or chilli flakes
1. Clean and pat dry fish fillet, arrange it on steaming plate together with the rest of the ingredients.
2. Steam it over medium using stove or electrical steamer for about 12 minutes depending the thickness of the fish.