Teochew Steamed Mullet With Tau Cheo And Green Lime, Chilli & Garlic Dips

Teochew Steamed Mullet With Tau Cheo And Green Lime, Chilli & Garlic Dips

By The Weekly  

May 17, 2017

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An old Teochew recipe with fish served chilled and scales on.

  • Yields: 2-4 servings


1 grey mullet, about 800 g, stomach cleaned but with the scales left on


2 tbsps salted soya beans, whole beans and liquid

Juice from 1 large green lime

2 red chilli padi, sliced

1 thumb-sized piece of old ginger, peeled and thinly shredded

ยฝ tsp sugar or to taste, optiona


Juice from 1 large green lime

I large green lime, thinly sliced

2 green chillis, sliced

4 garlic cloves, peeled and sliced thinly

1 tbsp fish sauce or to taste

1 tsp sugar or to taste


1Bring a wok โ€“ it should be large enough for the fish โ€“ half-filled with water to the boil.

2When the water boils, put the fish on a plate and steam, covered, for 15 minutes. Remove and leave to cool in the fridge.

3In the meantime, make the two dips. First, mix all the ingredients for the tau cheo dip together and taste to adjust the seasonings. Leave aside.

4To make the other dip, add the fish sauce, lime juice and sugar to the garlic slices and mix well, adjusting for taste.

5Add the lime slices and green chilli just before serving to preserve the bright green colour.

6Serve the mullet chilled, with the two dips in bowls for diners to spoon out according to their preference.

7Add some fresh salad to make this a well-balanced meal.

Recipe: Sylvia Tan/ Photo: Kua Chee Siong/The Straits Times