Recipe Ingredient
- 1 black snapper (800g) (hack choe yee)
- 2 stalks spring onions
- 70g sliced bittergourd
- 2 tbsp tree seeds
- 300cc chicken stock
- 1 tbsp soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp pepper
- 1 tbsp Chinese cooking wine
- 1 tbsp ginger
Instructions
- Clean the fish and rub it with 1 tsp salt. Put two stalks of spring onions under the fish. Cover fish with the tree seeds, bittergourd and chopped ginger.
- Steam fish over high heat for about 10 minutes or until cooked.
- Boil chicken stock. Add seasoning of soy sauce, chinese wine, pepper, sesame oil and pour over the fish.
- Tip: Placing the spring onions under the fish creates a passage way, allowing air circulation. This will help to cook the fish evenly. Besides, the spring onions help to remove any fishy taste though the black snapper, a sea fish, is not at all fishy and has smooth and tender fillet, said Lee.
