Steam White Pomfret with Miso

Steam White Pomfret with Miso

Steaming is the best way to cook your fish! Easy and delicious!

Serving: 4

Time: 45 mins

Difficult level: easy 


  • 800grams White Pomfret, cleaned and gutted
  • 2 punnets Cherry Tomatoes, sliced
  • 40grams Honshimeiji Mushroom, with stems removed
  • 50grams White Miso Paste
  • 2 Chilli Padi
  • 1.3 Litres Water
  • 1 slice Ginger
  • 300grams Long Cabbage, cut lengthwise in wedges
  • 1 Soft Beancurd, cut into medium-sized cubes
  • 400ml Chicken Broth
  • 10grams Salt
  • 30 grams Coriander, also known as Chinese Parsley Leaves

Step by step:

  1. Cut slits across the fish on both sides for even cooking. Slice the ginger into think slices and tuck them into the slits.
  2. Place the pomfret on a large plate with some coriander leaves and tomatoes around the fish. Steam for 12 - 15 minutes (depending on size of fish). Ensure steamer has been preheated in advance.
  3. Prepare Honshimeiji Mushroom, soft beancurd, long cabbage for the stock. Dilute miso paste with water and whisk well.
  4. Add 1 litre of water, diluted miso paste, chicken broth and sugar into a saucepan.Whisk well to combine and allow mixture to simmer for 15 minutes. Add chilli padi for some spice.
  5. Once sauce is boiling, add mushrooms, long cabbage and soft beancurd. Be careful not to break the soft beancurd.
  6. Remove fish and tomatoes from steamer and discard the water from the plate after steaming the fish.
  7. Plate fish. Pour the sauce over steamed fish and serve. Garnish with coriander leaves.

(recipe inspired by Chef Eric


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