Salted Plum Steamed Fish

Ingredients

• 1 (2-inch) piece of ginger (use young ginger if available)
• 1 leaf preserved mustard greens, rinsed
• 1½ lb. whole fish, gutted and cleaned
• 3 salted plums (jarred), pitted and chopped
• ½ tsp. fish sauce
• 1 Tbsp. Shaoxing rice wine
• ¼ cup cilantro, chopped

Steps

1. Bring water to boil in a steamer. Thinly slice half the ginger and finely julienne the other half. Mince the preserved mustard green leaf.
2. Make two deep cuts, at about a 30° angle, on both sides of the fish. Place a slice of ginger and piece of salted plum in each of the cuts and in the cavity. Place remaining ginger slices, half of remaining salted plum, and half of preserved mustard greens on a plate. Lay fish on top. Top with slivered ginger and the rest of the salted plum and preserved mustard greens. Drizzle with fish sauce and rice wine.
3. Steam for about 10 minutes or until internal temperature reaches 145°F at the thickest part. Turn off heat. Top with julienned ginger and cilantro. Serve immediately.