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Steamed Whole Fish With Salted Plums: A Taste of Nostalgia

The scent of ginger and salted plums steaming together always transports me back to my grandmother’s kitchen. I remember watching her carefully arrange the ingredients around the fish, a ritual performed with love and precision. The tender, flaky fish infused with the salty-sweet broth was more than just a meal; it was a comforting embrace, a taste of home that I cherish to this day. The simple ingredients belied the complex flavors, a testament to the power of fresh ingredients and time-honored techniques.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes
Servings: 3
Dietary Type: Pescatarian

Ingredients

1 small red snapper or 1 small butterfish, cleaned and with diagonal lines cut on the sides
4 pieces canned shiitake mushrooms, sliced thinly
½ piece bean curd, cut into small pieces
3 slices ginger, cut into thin strips
1 sprig coriander, chopped
2 pieces canned salted plums, meshed and with seed removed
2 tablespoons salted plum liquid
½ teaspoon salt
½ teaspoon light soy sauce
½ teaspoon sesame oil (optional)
¾ cup water

Equipment Needed

Deep plate or shallow bowl suitable for steaming
Steamer (bamboo steamer or stovetop steamer)

Instructions

Begin by gently rubbing the fish inside and out with salt. This seasons the fish and helps to draw out excess moisture, resulting in a firmer texture.
In a deep plate or shallow bowl suitable for steaming, arrange some of the ginger, coriander, bean curd, and mushrooms. These ingredients will form a flavorful bed for the fish, infusing it with their aromatic essence during steaming.
Carefully place the fish onto the bed of ingredients in the plate. Ensure the fish is stable and well-supported.
Arrange the remaining ginger, coriander, bean curd, and mushrooms on top of the fish. This layering technique ensures that the flavors penetrate the fish from all sides.
In a small bowl, mix the meshed salted plums, salted plum liquid, salt, soy sauce, sesame oil (if using), and water together until well combined. The salted plum liquid and meshed plums provide a unique sweet and savory base for the sauce.
Pour the salted plum mixture evenly over the fish, ensuring that it coats the fish and seeps into the spaces between the ingredients. The sauce will create a flavorful broth as the fish steams.
Steam the fish in a steamer over boiling water for 15 to 20 minutes, or until the fish is cooked through and flakes easily with a fork. The exact steaming time will depend on the size and thickness of the fish. Ensure the water in the steamer doesn’t dry out, adding more if necessary.
Once the fish is cooked, carefully remove the plate from the steamer, being mindful of the hot steam.
Serve hot immediately, garnishing with extra coriander if desired.

Expert Tips & Tricks

Scoring the Fish: Make shallow diagonal cuts on both sides of the fish before cooking. This helps the fish cook evenly and allows the flavors to penetrate deeper.
Ginger Placement: Don’t skimp on the ginger! It’s crucial for adding a warming, aromatic element to the dish. Use fresh ginger for the best flavor.
Steaming Perfection: Make sure your steamer is properly set up before you begin. The fish should be elevated above the boiling water to ensure it steams, rather than boils.
Doneness Check: The fish is done when the flesh is opaque and flakes easily with a fork. Avoid overcooking, as this will result in dry fish.
Broth Enhancement: For a richer broth, you can add a tablespoon of Shaoxing rice wine to the sauce.
Salted Plum Selection: If you can’t find canned salted plums, you can use fresh plums that have been preserved in salt. Adjust the amount of salt in the recipe accordingly.

Serving & Storage Suggestions

Serve the steamed whole fish hot, directly from the steamer, for the best flavor and texture. The dish is typically served with hot steamed white (polished) rice to soak up the delicious sauce. Garnish with a sprinkle of fresh coriander for added freshness.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently steam the fish again until warmed through. Avoid microwaving, as this can dry out the fish. It is not recommended to freeze this dish.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	76 kcal	4%
Total Fat	9 g	12%
Saturated Fat	0.2 g	0%
Cholesterol	24.7 mg	8%
Sodium	490.8 mg	20%
Total Carbohydrate	1.8 g	0%
Dietary Fiber	0.7 g	2%
Sugars	0.6 g	2%
Protein	14.4 g	28%

Variations & Substitutions

Fish Options: While red snapper and butterfish are traditional choices, you can also use other white fish such as sea bass, cod, or tilapia. Adjust the steaming time depending on the thickness of the fish.
Vegetarian Option: For a vegetarian version, substitute the fish with firm tofu or a medley of your favorite vegetables.
Spice It Up: Add a pinch of red pepper flakes or a finely chopped chili pepper to the sauce for a touch of heat.
Herb Variations: Experiment with different herbs such as scallions or Thai basil for a unique flavor profile.
Sauce Adjustments: If you prefer a less salty sauce, reduce the amount of salted plum liquid and increase the amount of water.
Citrus Zest: Add a teaspoon of lemon or lime zest to the sauce for a brighter flavor.

FAQs (Frequently Asked Questions)

Q: Can I use fresh plums instead of canned salted plums?

A: Yes, you can use fresh plums that have been preserved in salt. Adjust the amount of salt in the recipe accordingly, as the saltiness of the plums may vary.

Q: How do I know when the fish is cooked through?

A: The fish is cooked when the flesh is opaque and flakes easily with a fork. Avoid overcooking, as this will result in dry fish.

Q: Can I make this dish ahead of time?

A: It is best to serve this dish immediately after steaming. However, you can prepare the sauce and chop the ingredients ahead of time.

Q: Can I use a different type of steamer?

A: Yes, you can use any type of steamer, such as a bamboo steamer or a stovetop steamer. Ensure that the fish is elevated above the boiling water.

Q: What if I don’t have sesame oil?

A: Sesame oil is optional, but it adds a nutty aroma and flavor to the dish. If you don’t have it on hand, you can omit it or substitute with a few drops of toasted sesame seeds.

Final Thoughts

This Steamed Whole Fish with Salted Plums is a delightful dish that’s both simple to make and bursting with flavor. It’s a fantastic way to enjoy fresh fish and experience a unique blend of sweet, salty, and savory notes. I encourage you to try this recipe and share your experience with others. Consider pairing it with a crisp Asian salad or a side of stir-fried vegetables for a complete and satisfying meal. Enjoy!

Steamed Whole Fish With Salted Plums Recipe