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Yummy Steamed Toman Fish Fillet with Japanese Takana Recipe

steamed toman fish fillet japanese takana vegetables recipe
Let's go #Takana crazy! If you've been following Luxury Haven, you would know that I received 3 packets of the Japanese preserved vegetables souvenirs recently. Since, I've been whipping up a lot of dishes using these pickled mustard greens, and this Scrumptious Steamed Toman Fillet with Japanese Takana is one of the recipes that I came up with!

scrumptious steamed toman fillet japanese takana recipe
The result? You'll get tender fish slices infused with the briny-sweet flavours from the pickled vegetables, rounded out by gentle heat from the sliced chillies. Enjoy this Asian cuisine with your family or friends!

Ingredients:
150 Toman fish fillet
100g Takana
½ tsp minced Ginger
1 tsp Chinese cooking wine (Hua Tiao)
1 tsp Soya sauce
1 tsp Sesame oil
½ tsp Cornflour
Pinch of Salt and Pepper
Sliced chillies (optional)

Method:
    steamed toman fish fillet recipe ideas
  • Rinse and slice the fillet slanted, which will give you a good texture.
  • chinese cooking toman fish recipe ideas
  • Marinate the fish with ginger and seasonings for about an hour.
  • cooking fish with japanese preserved mustard green vegetables
  • Start plating the fish with takana and chillies.
  • cooking with toman fish japanese pickled mustard green
  • Cover with clip wrap and set on auto steam fish mode if using microwave. If you're using the conventional method of steaming fish in a wok, you'll need 7 - 10 mins typically depending on the thickness of your fish slices.
steamed toman fillet japanese preserved mustard green recipe
Enjoy your Yummy Steamed Toman Fish Fillet with Japanese Takana with a plate of fragrant Jasmine rice!

Another Asian Takana Recipe:

63 comments:

  1. This looks amazing I need to fine Chinrse Cooking wine to make this delicious dish.
    http://tifi11.blogspot.com

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    Replies
    1. Jackie, you can always substitute with white wine too :)

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  2. Wow, more dishes using the Japanese Takana, you are making me drool and must really go get a packet already.

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    Replies
    1. DS, you can get a small pkt for about $5 in Japanese supermarkets here.

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  3. This is easy to make and you have presented it so well.

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  4. That meal is not only popular in Japan, but is also very popular in China. My family still makes it all the time.

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    Replies
    1. Linda, salted mustard greens are widely used here in Singapore too but taste is really quite different. The Japanese type is much milder, not as salty & sourish.

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  5. Hmmm.. I am really a mountain tortoise!
    I do not even know what "Toman Fillet" is. Neither have I ate Japanese Takana before!

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    Replies
    1. FC, one reader posted the question in my FB page too. Another name for Toman fish is Snakehead if I'm not wrong. We call it 生鱼 in Chinese & it's commonly found in Chinese cuisines.

      For the Takana, you'll find a link at the bottom of the post leading to another recipe where you can see the preserved veg in the original packaging. Hope this helps :D

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  6. Its simple divine and I'm salivating over the dish.

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  7. Looks absolutely fresh and delicious. Blessings, Catherine

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    Replies
    1. Catherine, love to have you sharing your thoughts!

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  8. This look so yummy.
    The presentation is awesome too
    Keep intouch
    Cheers

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    Replies
    1. GZ, that's sweet of you! Take care, sweetie!

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  9. Wow I don't think I've ever heard of this but I'm intrigued! I don't eat seafood but I wonder if this would work with chicken hehehe!

    SDMxx
    www.daringcoco.com
    GIVEAWAY NEWNESS, CHECK IT

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    Replies
    1. Sonia, you can always replace with meat! I'm sure it'll taste just as good.

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  10. Hi Shirley,

    Now, I know the secret of your beautiful skin!!! You must have been eating this nourishing and nutritional dish :p

    Zoe

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    Replies
    1. Zoe, I'm actually not a fan of fish but my two guys love it! Thanks for the sweet note nonetheless, sweetie! I think I owe my good skin to health supplements & nice skincare products :)

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  11. So delicately arranged and steamed.. I like the presentation here.. Thumbs Up, Shirley!

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  12. This looks heavenly, Shirley! I absolutely love the presentation and the ingredients that go along with it. I wish I had more than two thumbs to put up for you ..haha =D

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    Replies
    1. Sharon, hahaha! You're such a doll! xoxo

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  13. Toman dish is very nutritious and I love to steam it to retain the moist and juiciness and of course the precious fish essence.

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    Replies
    1. YL, thanks for sharing your lovely thoughts! Besides steaming the toman, they're really good for stir frying with ginger & spring onion.

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  14. This looks simple and delicious Shirley!! I love the thought of this with that bowl of hot rice and maybe a simple mix stir fry and an omelet! YUM!

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    Replies
    1. Sharlynn, nice idea! Always love to have you here sharing with us :)

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  15. Love your photos of this delicious looking dish :D

    Cheers
    Choc Chip Uru

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  16. Very nice post Love this.


    ** Like Beauty Editer on Facebook

    xoxo;
    Beauty EditerBeauty Blog

    ReplyDelete
    Replies
    1. BE, thanks for coming by & will visit your blog soon!

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  17. It looks so pretty and yummy :3
    Take care*

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    Replies
    1. Diana, love to have you tuck in with us :)

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  18. I will love this Japanese dish very much as fish is my favourite meat. I can see that you have creative sense in photography and even use nice chopping board & knife too. You always posted nice photos after careful selection. Thanks again for sharing good food, pictures and healthy tips.

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    Replies
    1. Tan, spotted my Hello Kitty chopping board? Hahaha! You're so sharp! Thanks again for coming by! xoxo

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  19. Awesome recipe! Simple, quick, and healthy. Thanks for sharing :D

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    Replies
    1. Ken, definitely not difficult to handle.

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  20. Looks so yummy! Thanks for commenting and following me :) I am following back now!

    genesisfashioncloset.blogspot.com

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    Replies
    1. Genesis, thanks & love having you around!

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  21. What a delicious way to enjoy fish! Your family is so lucky you're such an amazing cook Shirley!

    Rowena @ rolala loves

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    Replies
    1. Rowena, thanks so much for the lovely note! I enjoy cooking for my family & friends.

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  22. Looks delicious!


    Would you like to follow eachother on GFC, blogger and blogovin?
    http://helderschicplace.blogspot.com/

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    Replies
    1. Helder, most delighted too! Hoping over now.........

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  23. This dish I must try. Simple and healthy.

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    Replies
    1. Rose, you'll love this if you're a fan of fish!

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  24. Thanks for the recipe. Good idea. will try out

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  25. Looks delish! Would love to try this but I don't know where to purchase the Japanese Takana here. Is it available online?

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    Replies
    1. Melinda, I'm sure you can try those online groceries sites, or maybe at some Japanese supermarkets.

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  26. Simply refreshing, but i think i'm gonna using marble goby or soon hock for this recipe....

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    Replies
    1. Dedy, been a long absence! So glad to have you back. You can use any kind of fish for this dish; I'm sure it'll taste just as good :)

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  27. Hi Shirley,
    What a gorgeous presentation Shirley! I was actually here the other day but when I went to publish my comment it wouldn't go through. I was telling you how we don't have Toman here but I'm sure the same method and flavors would be just as good on any fresh water fish. Thank you so much for sharing, Shirley....

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    Replies
    1. Louise, so sorry for the hiccup! It just happens at times :<
      I'm quite sure you can replicate the dish with the type of fish you prefer. We really enjoy this dish! TGIF, dear!

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  28. Ahh, I've got a massive craving for this dish now! Yummy! :)


    http://findmethoseheels.blogspot.co.uk/
    - I follow back on Bloglovin' -

    x

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  29. Shirley, that was a helpful tip to slice the fish on a slant -- thanks! (Will do!) I've never steamed fish, but I'll have to try this -- it sounds like a great way to retain the moisture and seal in the flavors. Yay, I have Jasmine rice in the pantry, too... :) Thank you!

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    Replies
    1. Kim, oh really? Do you grill or bake them? I guess steaming is a healthier way, but my fave method is frying them. TGIF, dear!

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  30. That's a wonderful way to accentuate the natural sweetness of the fish fillet, Shirley! =D

    The ones that I have eaten during the rare restaurant dinners are all drowned with loads of soy sauce until we practically taste only the saltiness (from it). =/

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Thank you for dropping by Luxury Haven and taking the time to let me know your thoughts :)

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