Tianjin Preserved Vegetable is used to provide the flavoring
to this steamed fish dish. The preserved vegetables are very salty, so the
amount used depends upon personal preference. I used white bass for the fish,
but use any available fish to make this dish.
The fish is always finished with heated oil and a soy sauce
mixture. You can use a small pot or a wok to heat the mixtures, but I’ve been
using the microwave to heat the soy sauce mixture. As always, you need to be
very careful when you pour heated oil and liquids on the fish, as the hot oil
and liquid will pop and splatter off the fish.
Enjoy!
