Teochew steamed fish with pickled mustard greens from Agak Agak: Everyday Recipes from Singapore (page 117) by Shu Han Lee

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whole sea bream for sea bass, water for Shaoxing rice wine, sauerkraut for pickled mustard greens, and can use the book's fried shallot and shallot oil on page 209.

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