Recipe Ingredient
- 1 fish (garoupa), approximately 600g, cleaned
- A little salt and pepper
- 70g salted vegetable (ham choy), soaked and shredded
- 3 dried Chinese mushrooms, soaked and shredded
- 3 canned button mushrooms, sliced
- 3 cm knob ginger, shredded
- 1 pickled sour plum (sheen mui), torn and seed removed
- 1 red chilli, sliced
- 50g belly pork, sliced
- 2 stalks spring onion, cut into 3 cm lengths
- 1 sprig coriander leaves, cut into 3 cm lengths
- Seasoning Combine:
- 1/2 tsp light soy sauce
- Dash of pepper
- Salt and sugar to taste
- 3 - 4 tbsp water
- 1 tsp sesame oil
- 1 tsp sugar
Instructions
- Make diagonal cuts across each side of the fish and marinate with salt and pepper. Place fish on a heatproof dish and spread salted vegetable, both types of mushrooms, pork and ginger shreds over the fish.
- Steam fish over rapidly boiling water for 10 minutes. Remove cover of steamer and pour combined seasoning over the fish and continue to steam for a further 5 to 6 minutes. Remove and serve garnished with spring onion, coriander leaves and chilli.
