Teochew Steamed Thread Fin Fish

This simple and delicious dish is perfect for either as a party dish or a home meal dish.

I knew this dish for the first time from my father who ever cooked this dish for lunch.

Ingredients:

1 Thread Fin Fish
2 slices of ginger/ 2 stalks of crushed lemongrass
1 tomato (sliced thinly)
2-3 stalks of coriander (could use parsley as substitute for coriander)
Salt
1 red chili (sliced)


1. Wash the fish cleanly, then let fish dry

2. Cut the stomach part of the fish and remove the internal stomach organ parts of the fish to remove the fishy smell. You could ask the fishmonger to cut and remove the internal stomach organ parts of the fish to get rid the fishy smell if you couldn't do it by your own. Then wash the stomach part of the fish cleanly with water and let the stomach part of fish dry.

3. Make two horizontal cuts/ criss-cross cuts on both sides of the fish body (frontside of the fish body and backside of the fish body). You could ask the fishmonger to do make the horizontal cuts/ criss-cross-cross cuts for you if you couldn't do it by yourself.

4. Rub the whole fish body (frontside and backside of the fish body) with a bit of salt. Then, rub the stomach cavity of the fish with a bit of salt. Then, wait for 15-20 minutes, until the fish absorbed the salt.

5. Put 2 slices of ginger/ 2 stalks of crushed lemongrass inside the stomach cavity of the fish.

6. Lay down tomato slices, sliced chili, and corriander/parsley on the top of the fish.

7. Steam the fish for 20 minutes until the fish juice comes out.

8. Serve warm

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