Steamed Fish with Mui Choy (梅菜蒸魚)
Mui Choy Kau Yoke is a favourite amongst many Chinese families but have you heard of Steamed Fish with Mui Choy? So, when I heard there is such a dish, I had to try making it. I used the basic mui choy recipe to prepare the mui choy and then steam the fish with the prepared mui choy.
It was an interesting combination: the savoury sweet mui choy provided a delicious taste and gravy to the otherwise rather bland fish meat. I will definitely make Steamed Fish with Mui Choy again. If you like mui choy, you will like this dish.
- 300 gm fish fillets
- 100 gm sweet mui choy (preserved mustard green)
- 1/2 tablespoon vegetable oil
- Thumb nail sized ginger (thinly sliced)
- 1 tablespoon of minced garlic
- 1 tablespoon of Chinese cooking wine
- 1 tablespoon of dark soya sauce
- 1 tablespoon of rock sugar
- 1 teaspoon of sesame oil
- 1 fresh chilli (sliced)
- 1 tablespoon of cooked oil
1. Wash the mui choy and soak it in water for 10 minutes. Remove any hard stems. Squeeze out the water and chop the mui choy finely.
2. Add 1/2 tablespoon of vegetable oil and fry the ginger till fragrant. Add mui choy and fry for a couple of minutes.
3. Add garlic, cooking wine, dark soya sauce, rock sugar and sesame oil and stir well to mix thoroughly. Let the mixture fry for a few minutes, adding a couple tablespoons of water, if needed, to prevent the mixture from drying out.
4. Place the fish fillets in a deep dish and add the mui choy mixture on top.
5. Place the dish in the steamer and steam for 8-10 mins until the fish turn opaque.
6. Top with fresh chilli slices.
7. Heat a tablespoon of vegetable oil and pour over the steamed fish and serve immediately.