Teochew-style Steamed Buri with Pickled Vegetables

Ingredients

In this Teochew adaptation, we replace the sushi rice with steamed Buri fish and incorporate Teochew pickled vegetables for a unique flavor profile. The original Japanese Buri nigiri sushi is transformed into a steamed dish that highlights the freshness of the fish and the tanginess of the pickles. We alse have the original recipe for Buri nigiri sushi, so you can check it out.

• 500g (1.1 lb) Buri fish fillets 500g (1.1 lb) Buri fish fillets
• 1 cup Teochew pickled mustard greens, finely chopped 1 cup Teochew pickled mustard greens, finely chopped
• 1/4 cup Teochew pickled radish, finely chopped 1/4 cup Teochew pickled radish, finely chopped
• 2 tablespoons Teochew pickled plum, mashed 2 tablespoons Teochew pickled plum, mashed
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon ginger, julienned 1 tablespoon ginger, julienned
• 1 tablespoon garlic, minced 1 tablespoon garlic, minced
• 1 tablespoon cilantro, chopped (for garnish) 1 tablespoon cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Rinse the Buri fish fillets and pat them dry with a paper towel.
2. 2.
   In a steaming dish, place the fish fillets in a single layer.
3. 3.
   In a bowl, combine the Teochew pickled mustard greens, pickled radish, pickled plum, soy sauce, sesame oil, ginger, and garlic. Mix well.
4. 4.
   Spread the pickled vegetable mixture evenly over the fish fillets.
5. 5.
   Steam the fish over high heat for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Garnish with chopped cilantro before serving.

Treat your ingredients with care...

• Buri fish fillets — Ensure the fish fillets are fresh and of high quality for the best flavor and texture.
• Teochew pickled mustard greens — Rinse the pickled mustard greens thoroughly to remove excess saltiness before using.
• Teochew pickled radish — Finely chop the pickled radish to evenly distribute its flavor throughout the dish.
• Teochew pickled plum — Mash the pickled plum well to incorporate its tangy taste into the pickled vegetable mixture.
• Cilantro — Use fresh cilantro for a vibrant garnish that adds a touch of freshness to the dish.

Tips & Tricks

• If you prefer a spicier flavor, add a small amount of chopped chili to the pickled vegetable mixture.
• Serve the dish with steamed rice or Teochew-style porridge for a complete meal.
• Experiment with different types of Teochew pickles to create your own unique flavor combination.
• Adjust the steaming time based on the thickness of the fish fillets to ensure they are cooked perfectly.
• For an extra burst of freshness, squeeze some lime juice over the dish before serving.

Serving advice

Serve the Teochew-style Steamed Buri with Pickled Vegetables as a main course, accompanied by steamed rice or Teochew-style porridge. Garnish with fresh cilantro for added visual appeal and a touch of freshness.

Presentation advice

Arrange the steamed Buri fish fillets on a serving platter, with the vibrant pickled vegetables spread evenly over the top. Garnish with chopped cilantro for a pop of color. Serve the dish with a side of steamed rice or Teochew-style porridge to complete the presentation.