Jiangsu Chinese · China

Orange and Saffron Jiangsu-Style Steamed Fish with Pickled Mustard Greens

Name: Orange and Saffron Jiangsu-Style Steamed Fish with Pickled Mustard Greens
Total time: 27 min
Yield: 2 servings
Cuisine: Jiangsu Chinese
Ingredients: 1 whole fish (e.g., tilapia, 1.5 lbs); 1 cup pickled mustard greens; 2 green chilies; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sugar; 2 tbsp chopped scallions; 1 tbsp sesame oil; 1 tbsp orange zest; 1/2 tsp saffron threads

Brings a floral and aromatic touch with orange zest and saffron threads.

27 minutes2 servings

Method

Mix orange zest and saffron threads into the pickled mustard greens.
Clean and gut the fish, place it in a heatproof dish. Add pickled mustard greens and chilies on top.
In a small bowl, whisk together soy sauce, rice vinegar, sugar, and sesame oil.
Pour the sauce over the fish. Steam over boiling water for 15-20 minutes, depending on fish size.
Garnish with scallions and serve immediately.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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