{"id":7325,"date":"2017-01-25T11:58:33","date_gmt":"2017-01-25T03:58:33","guid":{"rendered":"http:\/\/theburningkitchen.sg\/?p=7325"},"modified":"2021-05-19T14:25:43","modified_gmt":"2021-05-19T06:25:43","slug":"teochew-steamed-chinese-pomfret-dao-chior-recipe","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/teochew-steamed-chinese-pomfret-dao-chior-recipe\/","title":{"rendered":"Teochew Steamed Pomfret (Dao Chior)"},"content":{"rendered":"<h1><span style=\"color: #ad0922;\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-7770\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/01\/teochew-steamed-chinese-pomfret-e28093-version-21.jpg\" alt=\"Teochew Steamed Chinese Pomfret \u2013 Version 2\" width=\"760\" height=\"760\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/teochew-steamed-chinese-pomfret-e28093-version-21.jpg?v=1592144695 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/teochew-steamed-chinese-pomfret-e28093-version-21-300x300.jpg?v=1592144695 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/teochew-steamed-chinese-pomfret-e28093-version-21-100x100.jpg?v=1592144695 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/teochew-steamed-chinese-pomfret-e28093-version-21-600x600.jpg?v=1592144695 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/teochew-steamed-chinese-pomfret-e28093-version-21-150x150.jpg?v=1592144695 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/teochew-steamed-chinese-pomfret-e28093-version-21-320x320.jpg?v=1592144695 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/teochew-steamed-chinese-pomfret-e28093-version-21-640x640.jpg?v=1592144695 640w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/teochew-steamed-chinese-pomfret-e28093-version-21-120x120.jpg?v=1592144695 120w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/>STORY BEHIND THE RECIPE<\/span><\/h1>\n<p>Chinese Silver Pomfret (Dao Chior in Hokkien or \u6597\u9cb3 D\u00f2u ch\u0101ng in Chinese) is the\u00a0quintessential fish for Teochew Steamed Pomfret. The fish can be identified by its diamond shape with dull silver, pewter coloured body. Teochew Steamed Pomfret is commonly\u00a0served at the restaurants and Zhi Char stalls, and is one of my picks for the\u00a0<span style=\"color: #666699;\"><strong><a style=\"color: #666699;\" href=\"http:\/\/theburningkitchen.com\/7-reunion-dinner-dishes-that-will-wow-your-in-laws-this-cny\/\">7 Reunion Dinner Dishes That Will Wow Your In-Laws This CNY<\/a><\/strong><\/span>.<\/p>\n<h1><img decoding=\"async\" class=\"alignnone size-full wp-image-7648\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/01\/teochew-steamed-chinese-silver-pomfret-5.jpg\" alt=\"Teochew Steamed Pomfret\" width=\"760\" height=\"570\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/teochew-steamed-chinese-silver-pomfret-5.jpg?v=1592144698 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/teochew-steamed-chinese-silver-pomfret-5-600x450.jpg?v=1592144698 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/teochew-steamed-chinese-silver-pomfret-5-300x225.jpg?v=1592144698 300w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/h1>\n<h1><span style=\"color: #ad0922;\">TRICK OF THE TRADE<\/span><\/h1>\n<p>This simple and healthy\u00a0crowdpleaser\u00a0can be whipped up in under\u00a0an hour, and goes great with a bowl of piping hot steamed rice! There is no need to cook soup as the gravy\u00a0in the fish\u00a0doubles up as a tasty and healthy soup to go with the rice.<\/p>\n<p>The pomfret\u00a0must be very fresh, or the fishiness after cooking will totally ruin the whole dish, and no amount of Chinese wine or Brandy will be able to\u00a0salvage the disaster. So before you rush out to the market, read my article on\u00a0<span style=\"color: #666699;\"><strong><a style=\"color: #666699;\" href=\"http:\/\/theburningkitchen.com\/2016\/10\/07\/the-10-things-you-must-know-about-how-to-choose-fresh-fish\/\">The 10 Things You MUST Know About Choosing the Freshest Fish<\/a><\/strong><\/span>\u00a0to\u00a0ensure that the fish you are geting\u00a0is fresh!<\/p>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n<ul>\n<li><strong>It&#8217;s simple to make!\u00a0<\/strong>It takes under an hour to make the dish, and with all steamed dishes, there isn&#8217;t alot of steps once you have prepared all the ingredients.<\/li>\n<li><strong>It&#8217;s also simple and clean tasting!\u00a0<\/strong>No complex tastes for this one. Just the fresh taste of fish, and the accompanying ingredients help to cover the fishiness, as well as elevate the overall taste. Goes great with porridge!<\/li>\n<\/ul>\n<h1><span style=\"color: #ad0922;\">HOW TO MAKE TEOCHEW STEAMED POMFRET?<\/span><\/h1>\n<div class=\"wprm-recipe-instruction-group\">\n<ol class=\"wprm-recipe-instructions\">\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">\n<p>Ensure that the fish is properly scaled and all traces of blood clots and innards are thoroughly removed and washed off. See my &#8216;6 Simple Steps to Scale and Clean Your Fish Like A Pro&#8217; for more details.<\/p>\n<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Pat the inside and outside of the fish dry with a kitchen towel.<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">\n<p>Slant the knife against the fish&#8217;s body and make two deep cuts across ( about 2\u2033 apart) and on both sides of the fish ( in the direction of the fin towards the stomach).<\/p>\n<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">\n<p>Insert the wedged tomato into the slit.This allows the inside of the fish to be evenly cooked. Then place the fish on a stainless plate with deep sides.<\/p>\n<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">\n<p>Wash the tomatoes, spring onion, ginger, pork fat, sour plum and mushroom.<\/p>\n<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">\n<p>Soak the mushroom in hot water for 30 mins.<\/p>\n<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">\n<p>Remove the mushroom stalk and cut into 3 big slices.\u00a0Cut the spring onion into 2 inches lengthwise.\u00a0Remove the skin from the ginger and cut into 4-5 slices.<\/p>\n<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">\n<p>Cut the fat in big, thin slices.<\/p>\n<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Cut the kiam chye into thick slices and soak in warm water (enough water to cover just above the kiam chye) and soak for 15mins. Squeeze dry and set aside.<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Lightly mash the sour plum.<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">\n<p>Place the ginger slices, kiam chye, mushroom, sour plums including the seed, pork fat, 1 tsp sugar, 1\/2 tsp soya sauce and the rest of the tomato with the fish. Chilli may be added if you prefer.<\/p>\n<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">\n<p>Add in 2 bowls of boiling water to the fish.<\/p>\n<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">\n<p>In a wok, add enough water to cover the rack and boil over high heat.<\/p>\n<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">\n<p>When it\u2019s boiling, put the fish on the rack and cover it and steam for about 8 mins over high heat.<\/p>\n<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">\n<p>Turn off the heat and put the spring onions on top of the fish.<br \/>\n<img decoding=\"async\" class=\"alignnone size-full wp-image-7645\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/01\/teochew-steamed-chinese-silver-pomfret-2.jpg\" alt=\"Teochew Steamed Pomfret\" width=\"760\" height=\"570\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/teochew-steamed-chinese-silver-pomfret-2.jpg?v=1592144699 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/teochew-steamed-chinese-silver-pomfret-2-600x450.jpg?v=1592144699 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/teochew-steamed-chinese-silver-pomfret-2-300x225.jpg?v=1592144699 300w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/p>\n<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">\n<p>In a small pan, add 1 TBsp of oil and heat up till very hot, pour over the spring onion.<\/p>\n<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">\n<p>Add sesame oil and 1 TBsp of Hua Tiao Chiew, pepper and salt to taste.<\/p>\n<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Before serving scoop the soup over the fish a few times so that the salt, oil, sugar, soya sauce will be evenly distributed. Serve Hot.<\/div>\n<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<\/div>\n<h1><span style=\"color: #ad0922;\">MARKETING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Do not buy frozen fish for steaming.<\/strong> They are only good for deep frying.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">COOKING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Add thinly sliced ginger to the fish before steaming<\/strong> to help to mask the fishy smell. The ginger must be thinly sliced to give a more fragrant aroma<\/li>\n<li><strong>Once the fish is steamed, immediately place the\u00a0spring onions<\/strong> on top of the fish\u00a0and\u00a0pour very hot oil over it. As you do, you will find the hot oil brings out a wonderful\u00a0fragrance from the spring onions as well as the fish.<\/li>\n<li><strong>Pour 1 TBsp Hua Tiao Chiew or Brandy over the fish<\/strong> and serve immediately if you prefer.\u00a0Its best to do this when the fish has just been removed from the heat to maximise the fragrance and flavours of the wine.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">STEAMING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Do NOT\u00a0oversteam!\u00a0<\/strong>7-8 minutes for pomfret of 400-500gm\u00a0(provided that there is enough\u00a0water to cover the top of the steaming rack, and a stainless plate is used) is sufficient. The 2 bowls of water added to the fish must be boiling hot or the cooking time will be different.<\/li>\n<li><strong>An extra 2-3 minutes of steaming may be required<\/strong> if you use porcelain or\u00a0oven-proof ware.<\/li>\n<li><strong>Make sure the water in the wok does not overflow into the plate<\/strong> when it is boiling, otherwise the soup will have more water than necessary and it will be tasteless.<\/li>\n<li><strong>During steaming, try not to open the cover.<\/strong> Otherwise the sudden drop in temperature will change the cooking time of the fish.<\/li>\n<li><strong>Steam the fish only when the dinner is ready\u00a0to be served <\/strong>as the fish takes less than 10 mins to steam. Once the fish turns cold, it is not\u00a0as delicious.<\/li>\n<li><strong>Remove the wok cover after steaming<\/strong> or it will continue to cook. Use\u00a0a chopstick to poke at the thickest part of the fish. If it flakes easily, the fish is cooked.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\"><strong>DIETARY MODIFICATIONS<\/strong><\/span><\/h1>\n<ul>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/egg-free-recipes\/\">Egg-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/gluten-free-recipes\/\">Gluten-Free<\/a>: Use\u00a0gluten-free soya sauce and gluten-free Chinese Rice Wine (Hua Tiao Chiew)<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/nut-free-recipes\/\">Nut-Free<\/a>:\u00a0No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/shellfish-free-recipes\/\">Shellfish-Free<\/a>:\u00a0No modifications needed.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">YOU MAY ALSO LIKE<\/span><\/h1>\n<p><a href=\"http:\/\/theburningkitchen.com\/7-reunion-dinner-dishes-that-will-wow-your-in-laws-this-cny\/\">7 Reunion Dinner Dishes That Will Wow Your In-Laws This CNY<\/a><\/p>\n<p><a href=\"http:\/\/theburningkitchen.com\/2017\/01\/24\/chinese-braised-shiitake-mushrooms-men-dong-gu\/\">Chinese Braised Shiitake Mushrooms (Men Dong Gu)<\/a><\/p>\n<p><a href=\"http:\/\/theburningkitchen.com\/eight-treasure-celestial-duck\/\">Seven Treasure Stuffed Celestial Duck<\/a><\/p>\n<p><a href=\"http:\/\/theburningkitchen.com\/2015\/05\/28\/honey-bbq-pork-rib-recipe\/\">Honey Braised BBQ Pork Rib Recipe<\/a><\/p>\n<p>&nbsp;<\/p>\n<h1 class=\"p1\"><span style=\"color: #ad0922;\"><b>TRIED THIS RECIPE?<\/b><\/span><\/h1>\n<p><strong> Please\u00a0<a href=\"#respond\">rate<\/a>\u00a0our recipe or leave us a\u00a0<a href=\"#respond\">comment<\/a>! You can even upload a snap of your creation!<\/strong><\/p>\n<p class=\"p1\">Don&#8217;t forget to\u00a0<a href=\"https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1\"><span class=\"s1\">subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/209778759782578\/\"><span class=\"s1\">TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-14990\" class=\"wprm-recipe-container\" data-recipe-id=\"14990\" data-servings=\"6\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/teochew-steamed-chinese-pomfret-e28093-version-21.jpg?v=1592144695\" aria-label=\"Open larger version of the recipe image\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/teochew-steamed-chinese-pomfret-e28093-version-21-150x150.jpg?v=1592144695\" class=\"attachment-150x150 size-150x150\" alt=\"Teochew Steamed Chinese Pomfret \u2013 Version 2\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/teochew-steamed-chinese-pomfret-e28093-version-21-150x150.jpg?v=1592144695 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/teochew-steamed-chinese-pomfret-e28093-version-21-300x300.jpg?v=1592144695 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/teochew-steamed-chinese-pomfret-e28093-version-21-100x100.jpg?v=1592144695 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/teochew-steamed-chinese-pomfret-e28093-version-21-600x600.jpg?v=1592144695 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/teochew-steamed-chinese-pomfret-e28093-version-21-320x320.jpg?v=1592144695 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/teochew-steamed-chinese-pomfret-e28093-version-21-640x640.jpg?v=1592144695 640w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/teochew-steamed-chinese-pomfret-e28093-version-21-120x120.jpg?v=1592144695 120w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/teochew-steamed-chinese-pomfret-e28093-version-21.jpg?v=1592144695 760w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">Teochew Steamed Pomfret<\/h2>\n\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); 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onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-empty\" data-rating=\"5\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Main Course, Side Dish<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Chinese<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-uppercase\">steamed pomfret, teochew steamed fish, teochew steamed pomfret<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">45<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">10<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">55<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-14990 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"14990\" aria-label=\"Adjust recipe servings\">6<\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-uppercase\">72<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-uppercase\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-uppercase\">Bee Leng<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Teochew Steamed Pomfret is a simple and healthy dish you can make for your family during the Chinese New Year season! No elaborate steps. Just fresh ingredients to make this dish shine.<br><\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/14990\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"14990\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-14990-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"14990\" data-servings=\"6\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Pomfret<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Dao Chior, about 400gm<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1 <\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">stalk<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salted Mustard<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Kiam Chye<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2-3<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Sour Plum<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">4-5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">slices<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Pork Fat<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Tomato<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Dried Shitake Mushroom<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">medium size<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">sprigs<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Spring Onions<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">slices<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Ginger<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">rice bowls<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Soya Sauce<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#sesameoil\" class=\"wprm-recipe-ingredient-link\">Sesame Oil<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-unit\">a dash<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Pepper<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Chilli<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">optional<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Hua Tiao Chiew \u82b1\u96d5\u9152<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Shao Xing Wine \u7ecd\u5174\u9152<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-14990-instructions-container wprm-block-text-normal\" data-recipe=\"14990\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">PREPARATION METHOD<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-14990-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Ensure that the fish is properly scaled and all traces of blood clots and innards are thoroughly removed and washed off. See my '6 Simple Steps to Scale and Clean Your Fish Like A Pro' for more details.<\/span><\/div><\/li><li id=\"wprm-recipe-14990-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Pat the inside and outside of the fish dry with a kitchen towel.<\/div><\/li><li id=\"wprm-recipe-14990-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Slant the knife against the fish's body and make two deep cuts across ( about 2\u2033 apart) and  on both sides of the fish ( in the direction of the fin towards the stomach).&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-14990-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Insert the wedged tomato into the slit.This allows the inside of the fish to be evenly cooked. Then place the fish on a stainless plate with deep sides.<\/span><\/div><\/li><li id=\"wprm-recipe-14990-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the tomatoes, spring onion, ginger, pork fat, sour plum and mushroom.<\/span><\/div><\/li><li id=\"wprm-recipe-14990-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Soak the mushroom in hot water for 30 mins.<\/span><\/div><\/li><li id=\"wprm-recipe-14990-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the mushroom stalk and cut into 3 big slices.&nbsp;Cut the spring onion into 2 inches lengthwise.&nbsp;Remove the skin from the ginger and cut into 4-5 slices.<\/span><\/div><\/li><li id=\"wprm-recipe-14990-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Cut the fat in big, thin slices.<\/span><\/div><\/li><li id=\"wprm-recipe-14990-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Cut the kiam chye into thick slices and soak in warm water (enough water to cover just above the kiam chye) and soak for 15mins. Squeeze dry and set aside.<\/div><\/li><li id=\"wprm-recipe-14990-step-0-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Lightly mash the sour plum.<\/div><\/li><li id=\"wprm-recipe-14990-step-0-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Place the ginger slices, kiam chye, mushroom, sour plums including the seed, pork fat, 1 tsp sugar, 1\/2 tsp soya sauce and the rest of the tomato with the fish. Chilli may be added if you prefer.<\/span><\/div><\/li><li id=\"wprm-recipe-14990-step-0-11\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add in 2 bowls of boiling water to the fish.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">COOKING METHOD <\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-14990-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a wok, add enough water to cover the rack and boil over high heat.<\/span><\/div><\/li><li id=\"wprm-recipe-14990-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">When it\u2019s boiling, put the fish on the rack and cover it and steam for about 8 mins over high heat.<\/span><\/div><\/li><li id=\"wprm-recipe-14990-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Turn off the heat and put the spring onions on top of the fish.<\/span><\/div><\/li><li id=\"wprm-recipe-14990-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a small pan, add 1 TBsp of oil and heat up till very hot, pour over the spring onion.<\/span><\/div><\/li><li id=\"wprm-recipe-14990-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add sesame oil and 1 TBsp of Hua Tiao Chiew, pepper and salt to taste.<\/span><\/div><\/li><li id=\"wprm-recipe-14990-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Before serving scoop the soup over the fish a few times so that the salt, oil, sugar, soya sauce will be evenly distributed. Serve Hot.&nbsp;<\/span><\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><h4><span style=\"color: #ad0922\">MARKETING TIPS<\/span><\/h4>\n<ol>\n<li><strong>Do not buy frozen fish for steaming.<\/strong> They are only good for deep frying.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">COOKING TIPS<\/span><\/h4>\n<ol>\n<li><strong>Add thinly sliced ginger to the fish before steaming<\/strong> to help to mask the fishy smell. The ginger must be thinly sliced to give a more fragrant aroma<\/li>\n<li><strong>Once the fish is steamed, immediately place the\u00a0spring onions<\/strong> on top of the fish\u00a0and\u00a0pour very hot oil over it. As you do, you will find the hot oil brings out a wonderful\u00a0fragrance from the spring onions as well as the fish.<\/li>\n<li><strong>Pour 1 TBsp Hua Tiao Chiew or Brandy over the fish<\/strong> and serve immediately if you prefer.\u00a0Its best to do this when the fish has just been removed from the heat to maximise the fragrance and flavours of the wine.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">STEAMING TIPS<\/span><\/h4>\n<ol>\n<li><strong>Do NOT\u00a0oversteam!\u00a0<\/strong>7-8 minutes for pomfret of 400-500gm\u00a0(provided that there is enough\u00a0water to cover the top of the steaming rack, and a stainless plate is used) is sufficient. The 2 bowls of water added to the fish must be boiling hot or the cooking time will be different.<\/li>\n<li><strong>An extra 2-3 minutes of steaming may be required<\/strong> if you use porcelain or\u00a0oven-proof ware.<\/li>\n<li><strong>Make sure the water in the wok does not overflow into the plate<\/strong> when it is boiling, otherwise the soup will have more water than necessary and it will be tasteless.<\/li>\n<li><strong>During steaming, try not to open the cover.<\/strong> Otherwise the sudden drop in temperature will change the cooking time of the fish.<\/li>\n<li><strong>Steam the fish only when the dinner is ready\u00a0to be served <\/strong>as the fish takes less than 10 mins to steam. Once the fish turns cold, it is not\u00a0as delicious.<\/li>\n<li><strong>Remove the wok cover after steaming<\/strong> or it will continue to cook. Use\u00a0a chopstick to poke at the thickest part of the fish. If it flakes easily, the fish is cooked.<\/li>\n<\/ol><\/div><\/div>\n<h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">72<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">4<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">31<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">139<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">455<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">17.2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">7<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div><\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Teochew Steamed Pomfret is a simple and healthy dish you can make for your family during the Chinese New Year season! No elaborate steps. Just fresh ingredients to make this dish shine.<\/p>\n","protected":false},"author":4,"featured_media":7770,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[12,34,103,63,26,1003,31,995,20,468,40,997,1493,1495,1497,1512,484,1496,1511,991,29,46,830],"tags":[1515,151,1636,1637,1541],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Teochew Steamed Pomfret (Dao Chior) - The Burning Kitchen<\/title>\n<meta name=\"description\" content=\"Teochew Steamed Pomfret is a simple and healthy dish you can make for your family during the Chinese New Year season! 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