🇹🇼 Taiwan
Steamed Fish with Pickled Cordia, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
15 min2 to wash
3 lazy steps
- 1
Place 450 g white fish fillets on a heatproof plate, top with 2 tbsp pickled cordia berries and their brine, 1 tbsp soy sauce, and 1 tbsp dry sherry.
- 2
Steam over high heat for 8 minutes until the fish flakes easily.
- 3
Garnish with 2 scallions and 1 tbsp sesame oil before serving.
🇹🇼 How it's eaten in Taiwan
In Taiwan, it is served hot straight from the steamer with white rice, often accompanied by fresh chili slices for extra heat.
Cooked from this recipe

Chopped umeboshi instead of pickled cordia, with sea bream fillets steamed under shredded ginger and long green onion, all from a Japanese supermarket.
Authentic ingredients in Taiwan
- whole white fish450 g
- Taiwanese pickled cordia berries (tree seeds)2 tbsp
- pickled cordia brine1 tbsp
- soy sauce1 tbsp
- Shaoxing wine1 tbsp
- scallions2
- sesame oil1 tbsp
- ginger1 tbsp
Optional authentic touch
Traditional cooks pour piping-hot oil over raw scallion threads and ginger on the steamed fish to activate the aromatics and create a silky sheen.
Wherever you live: Japan, Europe or anywhere else
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