Recipe Ingredient
- (A):
- 300g fish fillet, preferably garoupa (sek pan)
- 150g sotong paste
- 2 big black mushrooms, sliced thinly
- 75g steamed chicken meat, shredded thinly
- 25g red carrot, sliced in thin strips
- 1 salted egg yolk, steamed till cooked, pressed flat and diced
- 100g fresh wantan noodles
- (B):
- 1 tbsp sesame oil
- 1 tbsp garlic oil
- 1 tsp light soya sauce
- A dash of pepper
- A few drops of dark soya sauce (for colour)
- Seasoning:
- 1 tbsp light soya sauce
- 1 1/2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1/2 tsp sugar
- Salt to taste
- A dash of pepper and monosodium glutamate
- 1/2 tsp Maggi chicken stock granules
- 1 1/2 tbsp Shaoxing Chinese cooking wine (optional) 1/2 tsp dark soya sauce
- 1/2 bowl stock or water
- Cornflour for thickening
- Garnishing:
- 150g broccoli, cut into florets
- 7 medium size black mushrooms, soaked
- 8 Pacific clams
- 6 carrot slices
- Some fatt choy, soaked and cleaned
Instructions
- Slice fish fillet into lcm-thick pieces and cut halfway through and open up. Use the back of your chopping knife and lightly beat it flat. Then season lightly with salt, a dash of pepper and 1/2 tsp light soya sauce.
- Open up each piece of fillet and spread 1/2 tbsp of sotong paste, add a slice of black mushroom, a piece of chicken shred and a carrot strip. Roll and seal up with cornflour thickening. Add a few pieces of diced, salted egg on top and steam 10-15 minutes or till cooked through. Remove and place on a plate.
- Scald the wantan noodle in hot boiling water. Drain and mix well with the (B) ingredients and place on a round serving plate.
- Scald all garnishing ingredients and place them into a fan shape. Heat 3 tbsp oil and stir-fry the seasoning ingredients, add thickening and pour over decorated dish and serve immediately.
