• Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
  • ABOUT ME
    • CONTACT
  • Pantry
  • Shop
  • subscribe
  • Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
What To Cook Today
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Teochew Steamed White Pomfret

written by Marvellina Updated: October 18, 2024
10.9K
PIN RECIPE COMMENTS VIEW RECIPE RECIPE VIDEO
This post may contain affiliate links. Please read our disclosure policy.

A whole fish is steamed in Teochew-style which typically uses pomfret fish dressed with salted plums and salted vegetables. It’s a very simple dish but incredibly tasty. It is perfect for any weeknight or for a Chinese New Year meal.

Teochew Steamed White Pomfret

My mom is a Teochew and so this steamed white pomfret was something that I ate very often as a kid. I haven’t made this for ages and so I decided to prepare this so my kids can have a taste of some of the food I grew up eating.

What is Teochew-style steamed pomfret/fish?

It is basically just a steamed fish, but what makes it “Teochew” is a few essential ingredients that are usually used in Teochew steamed fish. White pomfret/silver pomfret is usually used for this dish.

The dish also includes salted/pickled plums and pickled vegetables (haam choy/kiam chai). There are also other ingredients my mom usually used in her Teochew steamed fish: soft tofu, mushrooms, and tomatoes. But I can say that the salted plums and veggies are what make the dish unique.

Teochew Steamed White Pomfret

How to cook Teochew steamed white pomfret

1. I bought the pomfret that has been scaled and gutted. I trim off excess tail and fins to make sure the fish fit into my serving plate. You don’t have to if it fits on the plate
White pomfret
Cut two to three slits on both sides of the fish so they cook faster and evenly. Season with a small pinch of salt on both sides by rubbing onto the fish

2. Bring the water in a steamer to a boil

3. While waiting for water to boil, scatter half of the salted vegetables on the plate

4. Put the fish on top. This helps to “prop up” the fish so it cooks evenly. Arrange the rest of the salted vegetables, tomatoes, shiitake mushrooms slices, tofu cubes, ginger slices around the fish. Drizzle with seasonings

5. Put inside the steamer and steam over high heat for 10 minutes or until cooked through. The flesh will flake easily when it cooks through

6. 3 minutes before steaming time ends, heat up about 1/4 cup of oil until really hot.
7. When the fish is done streaming, scatter some red chili strips on top and continue to steam. Remove from the steamer and scatter with some green onion strips and serve immediately as part of a multi-course meal with some rice or congee/porridge

Tips

1. You can request your fishmonger to scale and gut the fish for you if you don’t want to do this at home
2. It is recommended to cut a few slits on each side so the fish cooks evenly
3. It doesn’t take long to cook a fish. You can check for doneness by flaking the flesh. If it flakes easily, the fish is done cooking. The eyes also pop out when it’s done cooking

Teochew Steamed White Pomfret

Did you make this Teochew steamed white pomfret recipe?

Teochew Steamed White Pomfret

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!

Teochew Steamed White Pomfret

Teochew Steamed White Pomfret

Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Servings 2 servings
5 from 2 reviews
REVIEW & RATE PRINT

Ingredients

  • 800 gr white pomfret About 1 medium to large-size white pomfret
  • 1 large tomato cut into 4-6 wedges
  • 2 large dried shiitake mushrooms soaked and cut into thin strips
  • 100 gr pickled vegetables (haam choy) cut into thin strips
  • 2 salted plums mashed
  • 200 gr soft tofu cut into cubes
  • 5 gr ginger cut into thin strips
  • 1 large red chili cut into thin strips
  • ¼ cup oil

Seasonings:

  • 30 ml water more or less to your preference
  • 1 tsp soy sauce
  • 1 tsp cooking wine
  • 1 tsp fish sauce
  • 1 tsp sesame oil
  • ½ tsp sugar

Garnish:

  • 4 stalks green onion cut into thin strips
  • Cilantro leaves roughly chopped

Instructions
 

Prepare the fish:

  • I bought the pomfret that has been scaled and gutted. I trim off excess tail and fins to make sure the fish fit into my serving plate. You don't have to if it fits on the plate
  • Cut two to three slits on both sides of the fish so they cook faster and evenly. Season with a small pinch of salt on both sides by rubbing onto the fish

Steaming the fish:

  • Mix all ingredients for seasonings and set it aside
  • Bring the water in a steamer to a boil. While waiting for water to boil, scatter half of the salted vegetables on the plate. Put the fish on top. This helps to "prop up" the fish so it cooks evenly
  • Arrange the rest of the salted vegetables, tomatoes, shiitake mushrooms slices, tofu cubes, ginger slices around the fish. Drizzle with seasonings
  • Put inside the steamer and steam over high heat for 10 minutes or until cooked through. The flesh will flake easily when it cooks through. 3 minutes before the end of steaming time, heat up about 1/4 cup of oil until really hot
  • When the fish is done steaming, scatter some strips of red chili and scallions. Drizzle the hot oil over it
  • Serve immediately as part of a multi-course meal with some rice or congee/porridge

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Teochew Steamed White Pomfret
Serving Size
 
1 serving
Amount per Serving
Calories
483
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
1
g
Sodium
 
564
mg
25
%
Potassium
 
1004
mg
29
%
Carbohydrates
 
23
g
8
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
76
g
152
%
Vitamin A
 
1306
IU
26
%
Vitamin C
 
50
mg
61
%
Calcium
 
888
mg
89
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I’d love to see your photos/videos on Instagram
previous post
Taiwan Pineapple Cakes/Tarts (Feng Li Su)
next post
Easy Lunar New Year Pen Cai 盆菜

2 comments

Mc January 1, 2024 - 11:16 am

Made this and was absolutely a treat

Reply
Marvellina January 1, 2024 - 7:27 pm

I couldn’t be happier! 🙂 Thank you for letting me know! Made my day!

Reply
5 from 2 votes (1 rating without comment)

Leave a Comment Cancel Reply

Please feel free to ask questions here or leave your comments and ratings if you have tried the recipe! Your Email address will not be published!




Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello! I'm Marvellina!

I’m passionate about food—especially bold, comforting Asian flavors—and I love sharing approachable recipes and creative bakes with an Asian twist. So glad you’re here! LEARN MORE...

Our Favorites

  • How To Make Soft and Fluffy Pandan Chiffon Cake (Complete Guide)

  • How to Make Basic Asian Rice Porridge (Congee)

  • Zha Jiang Mian (炸酱面) (Chinese Fried Sauce Noodles)

  • Easy Hokkien Bak Chang (Zongzi-Sticky Rice Dumplings)

  • Facebook
  • Instagram
  • Pinterest
  • Youtube

©2025 - What To Cook Today. All Rights Reserved.
Privacy & Disclosure Policy


Back To Top
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Let me know how you like the recipe and consider rating it!

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.