Steamed Silver Fish Custard 白飯魚蒸水蛋

Steamed Silver Fish Custard 白飯魚蒸水蛋


  • 12 oz (375 g) silver fish;
  • 2 tablespoons pickled turnip;
  • 1/2 tablespoon finely julienne ginger;
  • 5 large fresh eggs;
  • 5 half shells water;
  • 1 teaspoon fish sauce;
  • 1/2 teaspoon vegetable oil;
  • 1 tablespoon scallion slices;
  • 1/2 tablespoon liquid aminos/soy sauce;
  • 3/4 tablespoon dark soy.


Serving for 2

  1. Clean silver fish and wrap with paper towel to dry;
  2. Put back in the refrigerator to avoid spoiling;
  3. Soak pickled turnip in water for 10 minutes;
  4. Squeeze water from pickled turnip and cut to long stripes;
  5. Add 5 half egg shell water to eggs, 1 egg to 1 half egg shell;
  6. Usually 2 half egg shell water to 1 egg;
  7. Use less water because a lot of water comes out from frozen silver fish;
  8. Beat eggs and water until white disappear, about 5 minutes;
  9. Strain egg mixture to get rid of air bubbles;
  10. Place silver fish, pickled turnip and ginger julienne on the bottom of a shallow bowl;
  11. Mix with fish sauce;
  12. Pour egg mixture on top;
  13. Top with vegetable oil;
  14. Place over water in a wok/large sauce pan;
  15. Cover the bowl with a plate;
  16. Steam for 10 minutes over medium high heat;
  17. Check and cover again let it solidify for another 5 minutes;
  18. Turn off heat and let it sit for 5 minutes;
  19. Top with liquid aminos, dark soy and scallion;
  20. Plate and serve hot.

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