Recipe - Steam Mullet With Tomato And Pickled Mustard Green

Fish are a great source of protein. They contain healthy fat that will reduce your bad cholesterol and improve your health. Fish also contain omega-3 fatty acids that help keep your heart healthy and may even improve your mood.

The problem with fish is that they may contain mercury which can cause damage to the kidney and brain. As a general guide, the bigger the fish, the higher the mercury content. That's because bigger fish live longer and have more time to accumulate mercury.

The wild mullet is classified among fish with the lowest risk of mercury. In Singapore, the mullet is a cultivated fish, kept in fish farms along the shores of Singapore.

The mullet is best eaten steamed. One very good way is to steam the mullet with the scales on, just have the guts removed. That way, the scales protect the flesh and preserve the fish during steaming. Just remove the scale gently before eating. The fish will taste very sweet.

In this recipe the fish are already gutted and scaled. I use tomato and pickled mustard green to garnish the fish.

Ingredients:
2 mullet fish, about 300 grams each
1 tomato, sliced

A few slices of pickled mustard green
A few thin slices of ginger,
1 tsp of salt
Coriander leaves for garnishing

Method;
Cut slits on the fish for quicker steaming
Rub salt on the fish, let it sit for 10 minutes and rinse to get rid of any sea smell
Lay the ginger, tomato slices and mustard green on the fish
Steam on medium heat for about 10 minutes.
Garnish coriander leaves and serve with a light soy dipping sauce and small chillies.

    
A short 4 minute on how to steam a fish



A 7 minute video in mandarin on steaming fish. The fish is rather big and is rubbed lightly with salt and corn flour.
Condiments used:
Blend 1 thumb ginger (60 grams), 10 pcs garlic, 2 sprigs spring onion and 4 chilli padi (optional).
The blended ingredients are mixed with 1 tbs oyster sauce, 1 tbs garlic oil, 2 tbs soya sauce, 1 tsp sesame oil, 1 tbs rice wine, a dash of pepper and corn flour.