Teochew Cold Fish
Teochew cold fish is a traditional Chaoshan cold dish. The fish is tender and firm, served with Puning bean paste, refreshing and appetizing, perfect for summer.
Ingredients
8 items- Sea bass 1
- Ginger 20g
- Spring onions 2
- Puning bean paste 3 tbsp
- Salt 1 tsp
- Cooking wine 1 tbsp
- Sesame oil 1 tsp
- Sugar 1/2 tsp
Nutrition
Steps （6 steps）
Clean the sea bass, make 3 diagonal slashes on each side, rub evenly with 1 tsp salt and 1 tbsp cooking wine, marinate for 10 minutes.
Place ginger slices and spring onion sections on a steaming plate, put the fish on top.
Bring water to a boil in a steamer, place the plate, cover, and steam over high heat for 8-10 minutes until the fish eyes protrude and a chopstick inserts easily into the thickest part.
Remove the fish, discard the liquid and aromatics, let it cool to room temperature, then refrigerate for at least 1 hour.
In a small bowl, mix 3 tbsp Puning bean paste, 1/2 tsp sugar, and 1 tsp sesame oil to make the dipping sauce.
Take the chilled fish out, place on a serving plate, and serve with the dipping sauce.
Tips
Choosing fresh live fish is key; adjust steaming time according to fish size; let it cool naturally before refrigerating to maintain firm texture; the dip can also be made with Puning bean paste, vinegar, and minced garlic.
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