My family in Swatow prepares this using a fresh fish and just a few pantry staples as part of a quick meal. My aunts take advantage of young ginger’s delicate flavor when it’s available at their market, and I do the same when I can find it in Los Angeles. However, the standard mature ginger available at any supermarket is a perfectly acceptable substitute. You can use any white-fleshed fish for this flexible recipe, although I generally like pomfret, sea bass, and snapper the best. This recipe uses jarred salted plums—the labels may say preserved plums or plum in brine.
What you’ll need
Sour Mustard
$21 $20 At Amazon
Plum in Brine
$35 At Amazon
Shaoxing Rice Wine
$14 At Amazon
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Bring water to boil in a steamer. Thinly slice half the ginger and finely julienne the other half. Mince the preserved mustard green leaf.
Step 2
Make two deep cuts, at about a 30° angle, on both sides of the fish. Place a slice of ginger and piece of salted plum in each of the cuts and in the cavity. Place remaining ginger slices, half of remaining salted plum, and half of preserved mustard greens on a plate. Lay fish on top. Top with slivered ginger and the rest of the salted plum and preserved mustard greens. Drizzle with fish sauce and rice wine.
Step 3
Steam for about 10 minutes or until internal temperature reaches 145°F at the thickest part. Turn off heat. Top with julienned ginger and cilantro. Serve immediately.
Recipe notes
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