Teochew style steamed red snapper

In the past I used to put the ingredients directly onto the fish before steaming and it did not have the full flavour of the kiam chai. Now I cook the sauce separately and pour it onto the fish and it definitely tastes much better.

The red snapper (红鲷鱼) is an exotic fish with a sweet, firm, white textured flesh. It is a low-calorie, lean source of protein and is rich in selenium, potassium, vitamin A and omega-3 fatty acids. There any many varieties of snapper, all found in warm waters. The other varieties can vary in colour, but many are also pink and red. Despite the potential health benefits, red snappers may contain mercury levels that may be unsafe for pregnant women and young children to eat more than a few times a month. 

Ingredients

1 medium sized red snapper

1 tomato

2 wet sour plums

1 knob young ginger

3 pieces of salted vegetable (kiam chai)

1 red chilli

1 packet soft tofu

Wash and drain the fish to reduce the amount of water produced by the fish during cooking

Make 3 slits on each side of the fish

Put a little salt and pepper all over the fish

Wash and soak the kiam chai for 30 mins to reduce the saltiness of the vegetable

Cut all the ingredients

I got my fish monger to butterfly the fish and this is how it looks when opened up

Heat up 1 tbsp oil and fry 2 tsp chopped garlic until fragrant

Add in all the seasoning ingredients except for the chilli

Add 200 ml water and let the sauce simmer until the liquid has reduced by half

Arrange the fish, tomatoes and tofu in a heat proof platter

Pour the sauce all over the fish

Put the cut chilli on one side of the fish

The side without the chilli is for the children

Place the platter into the steamer

Cover and steam on medium heat for 10 mins or until the fish is cooked

Remove from the steamer and serve immediately