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Wednesday, February 25, 2015

Steamed promfet with sour plums

We normally prepare the fish last so as to eat it hot off the stove. I steamed it over a cold steamer so this dish was cooking as I prepare the rest of the dishes.

There is no salt or pepper involved but the taste was amazing. A fresh fish is its best seasoning.  Go for the parsley for extra color but any of your favorite garnishes will do just fine.

Ingredients :
1 small promfet, scored on the thickest part on both sides
4 sour plums
4 flower mushrooms, soaked overnight in chrysanthemum tea and cut to 1 cm thick
2 Tbsp ginger, julienned
1 Tbsp shaoxing wine

Method :
Place 2 plums and ½ of the sliced mushrooms on a steamed/serving plate.
Stuff the ginger in the stomach cavity of the fish.
Rest the fish on the ingredients.
Put the remainder of the plums and mushrooms on the fish. 
Pour the wine over the fish.
Place the fish in a cold steamer. Steam for 10 minutes or until the fish eye turns opaque white.
Serve warm.


  1. I suppose this is the best way to cook very fresh fish. It's quite hard for me to get fresh fish so I am very deprived of such a simple but delicious fare.

  2. Promfet is expensive in normal times, what more during the festive season. Anyhow, promfet is a must for old times sake.