Teo Chew Baked Fish

KCT's picture
8 April, 2008 - 20:53 — KCT
Average: 4 (2 votes)
Description

Easier than steaming. Tofu can be added to make it more authentic

Serves:
4
Ingredients

2 pieces  (300g) of fish fillets (any variety you like)

2 large leaves of preserved mustard (hum choy) shredded

2 squares of soft silken tofu (sliced into 6 slices) - Optional

1 clove of garlic (finely chopped)

1 small birdseye chilli (chopped)

1 teaspoon of crushed (or finely chopped) ginger

3-4 whole preserved plum (remove the seed)

1 teaspoon of sugar

1/2 teaspoon of ground white pepper

2 teaspoons of sesame oil

 

Instructions

Pre heat oven to 200 degrees Celsius

Line the base of a baking dish with cooking foil. Allow enough of foil to overhang the sides of the dish so that you can wrap over the prepared fish later. Lightly brush the foil with olive oil and place the fish fillets on it.

Combine the ginger, garlic, chille and sour plums in a bowl into a paste. (this step is better if you can pound these ingredients using a pestel and mortar to release the flavours). Then spread the paste over the top of the fish fillets.

Place the slices of tofu on top of the fish evenly. Place the shredded preserved mustard leaves over the fish. Sprinkle the sugar, pepper and sesame oil over the the whole lot. Wrap up with the foil to completely seal the ingredients then place in oven.

Remove from the oven after 20 minutes. Place the wrapped dish onto your serving plate. Cut open one end and slide the fish out gently by pulling the foil away from the plate whilst making sure that all the ingredients remain on top. Serve immediately