關於 teochew steam fish recipe ，我們在網路上蒐集到這些相關的討論、資訊與評價

Recipe at: http://www.themeatmen.sg/steamed-white-spotted-rabbitfish

Fish is very commonly eaten during the Chinese New Year because fish in Chinese (鱼) sounds the same as excess in Chinese (余). What many people do not know is that there is a certain delicacy that can be found in our local wet markets. This special delicacy is the rabbit fish. Most of you would know rabbit fish as a common, affordable fish... except during the Lunar New Year season. For a few days in a year - and only for a few days - the rabbit fish sold in local markets are full of creamy roe or milt (fish semen).

It is believed that eating the rabbit fish when its stomach is full of roe or milt is a sign of prosperity. In particular, the Teochews in Singapore believe that eating rabbit fish (pek tor he in Teochew dialect) will ensure good luck for the coming year.

The best way to eat this delicacy during Lunar New Year is to steam it for about 3-4 minutes. You will know that it is cooked when the fish eyes turn white. Eat it with a mixture of lime, soy sauce, chilli and garlic (optional). Remember, don't overcook it so that the roe is not hard but creamy. Last but not least, eat with the joy of looking forward to a fresh new start to the new year, where all things are possible. :)

Find them at Dishthefish West Coast Plaza (while stocks last)!

Recipe at: http://www.themeatmen.sg/teochew-steamed-white-pomfret

Hey everyone, we have ourselves a classic dish to start the Lunar New Year!

Steaming White Pomfret is a popular Teochew cooking method as there is a lot of importance placed on the freshness of the ingredients. This method allows you to taste the naturally fresh sweetness of the pomfret when it’s cooked, which is something fish lovers will enjoy!

We choose to stuff the pomfret with ginger slices, while adding salted plums & vegetables together with mushroom strips to pair with the fish. It’s critically important to NOT steam the fish any more than 10 minutes - Overcooking it will end up with your dish losing it’s sweetness, so pay attention to the timing.

Otherwise, this is a fantastic and simple recipe to cook for dinners with the family. Give this recipe a go and enjoy the succulent sweetness of white pomfret!

Get your white pomfret from our friends at dishthefish.com.sg for this CNY!

#themeatmensg #zichar #steamed #pomfret #healthy #teochew #freshfood #naturalsweetness

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Teochew cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Chaoshan cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang. Teochew cuisine bears more similarities to that of Fujian cuisine, particularly Southern Min cuisine, due to the similarity of Chaoshan's and Fujian's culture, language, and their geographic proximity to each other.[1] However, Teochew cuisine is also influenced by Cantonese cuisine in its style and technique.[1]

Teochew is a Chinese dialect group and Teochew people are Han Chinese from the historical Chaozhou prefecture (now the Chaoshan region) of eastern Guangdong province. In modern days, most Teochew people live in Guangdong province, and outside of mainland Chinese in Hong Kong, Malaysia, Thailand, Cambodia, Vietnam, Philippines, Indonesia and Singapore. Of course there are also Teochew in other parts of the world depending on where their ancestors migrate to in the olden days as they left their hometown in order to escape from a series of civil wars during the Jin dynasty (265–420).[info from wikipedia]

This hei zho or fried prawn rolls is a Teochew dish which is also very popular in SIngapore. If you like to make this recipe at home, you can see the ingredient list below for your easy reference.

We would like to give special thanks to Shogun by La Gourmet for letting us try out their high-quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. This brand is also available in Malaysia, the Philippines, Vietnam and Indonesia.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Jamie
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Ingredients:
Makes 13 rolls (39 small bite size pieces altogether)

1kg of prawns - deshelled & deveined (cut 1/3 of them into bigger chunks and the rest minced)
600g of minced pork (use streaky pork)
3 eggs
2 tablespoons of light soy sauce
2 tablespoons of oyster sauce
1 teaspoon of five spice powder
1 tablespoon of sole fish powder
A bunch of chopped Chinese coriander leaves (or Chinese parsley)
7 tablespoons of cornflour
8 pieces of water chestnut (diced)
2 big pieces of five spice beancurd skin
Some cooking oil (to be brushed on the tray and on the prawn rolls)
Some water (to stick the beancurd skin together when rolling)

Steam the prawn rolls for 15 mins. After you've steamed the prawn rolls, cool them down first then coat them with some cornflour before deep-frying them.

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If you like this recipe, you might like these too:

10 MIN EASY Thai Glass Noodles w/ Prawns Recipe 泰式冬粉虾
https://www.youtube.com/watch?v=F1oPAXfXuLI&t=40s

Secret Revealed! Super Crispy Chinese Prawn Fritters 炸虾球 Crispy Prawn (Shrimp) Ball Recipe
https://www.youtube.com/watch?v=lKyP-3RClt8&t=94s

How to cook Hong Kong Crispy Garlic Shrimp - Typhoon Shelter Fried Prawns 避风塘炒虾 Chinese Prawn Recipe
https://www.youtube.com/watch?v=Q7FOlkXFuBg&t=80s

Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

⬇️⬇️English recipe follows ⬇️⬇️
明爐烏魚：

材料：
烏頭魚1條
軟豆腐1磚
新鮮草菇半斤
白魚蛋4粒
墨魚丸4粒
貢丸4粒
酸梅3粒
話梅5粒
芫荽1棵
薑1舊
冰糖2粒

處理：
1. 烏頭，劏好後，清洗乾淨，擎乾水。
2. 粗鹽乸烏頭10分鐘。
3. 所有丸類，清水解凍10分鐘。
4. 軟豆腐，洗乾淨，切成1” x 1” 1粒，放碗中。
5. 薑，刮去皮。
芫荽，切去根部，洗乾淨。
薑，切片。
芫荽，切碎。

烹調：
1. 冰糖、話梅、酸梅（要壓爛）和500毫升水，同放在鑊中。
2. 加入鮑魚汁1茶匙。
3. 中火煮滾。
4. 丸類已解凍，清水沖洗乾淨。
5. 烏頭，大概醃了10分鐘，清水沖洗乾淨。
6. 湯已煮滾，試一試味，可加入少許白醋，轉中慢火。
7. 加豆腐、磨菇、所有丸類及薑片（應該水滾就要落），轉大火煮滾。
8. 放烏頭魚，浸熟，用湯淋熟。
9. 放芫荽，完成。

Steam teochew grey mullet in Thai style:

Ingredients:
Teochew grey mullet 1 No.
Soft tofu 1 cube
Button mushrooms 1/2 catty
White fish balls 4 Nos.
Cuttlefish fishballs 4 Nos.
Pork balls 4 Nos.
Sour plums 3 Nos.
Plums 5 Nos.
Coriander 1 No.
Ginger 1 No.
Rock sugar 2 cubes

Preparation:
1. The fish, get it scaled and remove its intestines. Rinse thoroughly and hang dry.
2. Season the fish with cooking salt for 10 minutes.
3. Meatballs, defrost with tap water for 10 minutes.
4. Tofu, get it rinsed, cut with size 1” x 1” and put them in a bowl.
5. Ginger, get it peeled.
Coriander, cut the root, then rinse.
Ginger, get it sliced.
Coriander, chop well.

Steps:
1. Rock sugar, dried sweet plums, sour plums (to be mashed with a spoon). Then fill 500ml water in wok.
2. Add abalone sauce 1 tsp.
3. Heat up at medium flame.
4. Meatballs have been defrosted. Rinse thoroughly.
5. The fish, has been seasoned for 10 minutes. Rinse thoroughly.
6. Soup has been already boiled up. Taste it or maybe you can add liitle white vinegar. Then turn to medium~low flame.
7. Add tofu, mushrooms , all the meatballs and ginger slices (it should be put when water starts to boil up.). Turn to high flame to boil up.
8. Put fish, soak in the hot soup. Use a spoon spreading the hot soup over the fish until it is totally cooked.
9. Put coriander on top. Serve.

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Recipe at: http://www.themeatmen.sg/steamed-white-spotted-rabbitfish

Fish is very commonly eaten during the Chinese New Year because fish in Chinese (鱼) sounds the same as excess in Chinese (余). What many people do not know is that there is a certain delicacy that can be found in our local wet markets. This special delicacy is the rabbit fish. Most of you would know rabbit fish as a common, affordable fish... except during the Lunar New Year season. For a few days in a year - and only for a few days - the rabbit fish sold in local markets are full of creamy roe or milt (fish semen).

It is believed that eating the rabbit fish when its stomach is full of roe or milt is a sign of prosperity. In particular, the Teochews in Singapore believe that eating rabbit fish (pek tor he in Teochew dialect) will ensure good luck for the coming year.

The best way to eat this delicacy during Lunar New Year is to steam it for about 3-4 minutes. You will know that it is cooked when the fish eyes turn white. Eat it with a mixture of lime, soy sauce, chilli and garlic (optional). Remember, don't overcook it so that the roe is not hard but creamy. Last but not least, eat with the joy of looking forward to a fresh new start to the new year, where all things are possible.