Description
A dish where white fish (grouper or sea bass) is steamed with 'Po Bu Zi' (Cordia berries)—a traditional Taiwanese pickle. The berries' sweet saltiness elegantly highlights the fish fat.
Restaurants serving Steamed Fish with Cordia Berries
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- White fish (Grouper
- etc.)
- Po Bu Zi(Cordia)
- Ginger
- Scallions
- Oil
Instructions
- [Authentic Recipe]
- [Fish Prep] Sprinkle wine over fresh white fish (whole or fillet), top with ginger slices.
- [Flavoring] Generously pour 'Po Bu Zi' (pickled cordia berries) along with its juice over the fish.
- Top with shredded scallions, steam for 10-
- mins.
- After steaming, pour 'smoking hot oil' over the scallions with a 'sizzle' to explode the aroma.
- Done when the berry extract permeates the fish flesh.
Learn more Spice, substitutes, tips
Key spices
Unique sweet and salty fermented aroma of Po Bu Zi
Substitutes at Japanese supermarkets
Clams or Cod fillets
Pairing
Premium Taiwan Oolong Tea or White Wine
Trivia
[For Adults] 'Po Bu Zi' is a wild berry eaten historically in Taiwan. It's believed to detoxify after eating mangoes. It offers a deep, fruit-like fermented sweetness rather than just saltiness, creating a much more profound flavor than using soy sauce alone.
Eating tips & etiquette
[Unique Eating] The ultimate luxury is pouring the 'amber juice mixing berry and fish extract' at the bottom of the dish over your rice!
Allergen
Seafood, Soy, Wheat (from berry juice)