Serves: Preparation Time: Cooking Time:
4  30 minutes 15 minutes


Spottail bass, gutted and cleaned 800g
Sliced ginger 3pcs
Beancurd 150g
Sliced red chilli 10g
Sliced spring onion 5g
Medium tomato, cut into small wedges 1-2 pcs
Shiitake mushrooms, stems removed, sliced thinly 2-3 pcs
Salted vegetables, sliced thinly 50g
Salted plums 2 pcs
Chicken stock 1 cup
Light Soy sauce 1 tsp
A few stems of Coriander


1. Make a long diagonal cut along its belly, Place 2 slices of ginger inside the fish cavity.

2. Place rest ginger slices, half of the shiitake mushrooms and half of the salted vegetables to line the bottom of a deep plate.

3. Drizzle light soy sauce over the fish

4. Cut beancurd Tofu into 6 pieces and place beside the fish

5. Place salted plums, tomatoes, chicken stock and red chilli over the fish and around the plate

5. Steam on high heat for about 17 minutes

6. Garnish with coriander stems and ready to serve.


You may also find our recipe on NTUC Fairprice’s Recipe Section.