Mullet steamed with salted cumquats

Mullet steamed with salted cumquats

By
From
Green Pickled Peaches
Photographer
Chris Chen

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. The key ingredient of this dish is the salted cumquats, which need to be prepared about a month in advance. Wash and thoroughly dry a couple of tea cups full of cumquats. In a sterilised glass preserving jar, sprinkle a layer of fine sea salt, lay down a layer of cumquats and keep repeating until all the cumquats have been salted. Leave to mature in the pantry.
  2. The mullet should be scaled and eviscerated but otherwise left whole. Rub 1 teaspoon of salt over the cavity and the outside of the fish and then brush with some vegetable oil. Put on a tin plate in readiness for placing in the steamer. The paste can now be prepared: grind a couple of salted cumquats with 1 tablespoon of salted soy beans, 1 teaspoon of chopped ginger and 1 teaspoon of sugar until you have a fine paste. Spoon the paste over the exposed surface of the fish and add a couple of halved hot red chillies. Steam over high heat for about 15 minutes until the fish is cooked, then serve immediately.
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
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