Monday, October 27, 2008
A Teochew-Style Steamed Fish
Here's a Teochew-style fish from...well, the Teochew Cuisine Restaurant in Singapore. I love this style of steamed fish, as the tomatoes, pickled veggies, and plums produce a mildly sour broth that does not overpower the naturally delicate taste of the fish itself. The light flavor nicely complemented the shiitake mushrooms and tofu garnishes on the side too.
Now, they provided a number of sauces to go with the fish here, consisting of a variety of vinegar, ginger, chili, or salted bean concoctions. But I was really here for the thin broth that the fish sat in, slurping it all up like a soup. I just need to remember to drink it more quickly next time; waiting until I'm done with the fish first just meant that the broth got cold. Either that or just go to a place that puts the fish on a burner instead.
Digested at 7:57 PM
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