Steamed White Pomfret With Miso

Preparation time

20 Minutes

Cooking time

30 Minutes

Serves

4

A dish that is protein packed thanks to Pomfret and Tofu. No oil is used so you can enjoy this tasty recipe guilt free.

Embed

Chef Eric brings you a dish full of traditional flavours and he even provides a few tips on how to select and prepare the freshest, most delectable White Pomfret fish.

Cooking Tips

Chef's Tip #1

Dissolve miso paste in hot water before adding into the sauce.

Ingredients

800
grams
White Pomfret
, cleaned and gutted
2
punnets
Cherry Tomatoes
, sliced
40
grams
Honshimeiji Mushroom
, with stems removed
50
grams
White Miso Paste
2
Chilli Padi
1.3
Litres
Water
1
slice
Ginger
300
grams
Long Cabbage
, cut lengthwise in wedges
1
Soft Beancurd
, cut into medium-sized cubes
400
millitre
Swanson Chicken Broth
10
grams
Salt
30
grams
Coriander
, also known as Chinese Parsley Leaves

Directions

Cut slits across the fish on both sides for even cooking. Slice the ginger into think slices and tuck them into the slits.
Place the pomfret on a large plate with some coriander leaves and tomatoes around the fish. Steam for 12 - 15 minutes (depending on size of fish). Ensure steamer has been preheated in advance.
Prepare Honshimeiji Mushroom, soft beancurd, long cabbage for the stock. Dilute miso paste with water and whisk well.
Add 1 litre of water, diluted miso paste, chicken broth and sugar into a saucepan.Whisk well to combine and allow mixture to simmer for 15 minutes. Add chilli padi for some spice.
Once sauce is boiling, add mushrooms, long cabbage and soft beancurd. Be careful not to break the soft beancurd.
Remove fish and tomatoes from steamer and discard the water from the plate after steaming the fish.
Plate fish. Pour the sauce over steamed fish and serve. Garnish with coriander leaves.

My Watchlist

To create a watch list please or register.