Recipe Ingredient
- 1/2 a fish head (garoupa or red snapper)
- Marinade (A)
- Adequate salt and pepper
- A little sugar
- (B)
- 2 bird's eye chillies, chopped
- 1/2 a tomato, thinly sliced
- 2 slices soft beancurd
- 15g salted cabbage green stems (harm choy), shredded
- 1 piece pickled sour plum (sheen mui), seeded and chopped
- 4 slices ginger
- Sauce (C)
- 1/2 tsp sugar
- 1/2 tsp fish sauce
- Dash of pepper
- 1/4 tsp chicken seasoning powder
- 3 tbsp water
- 1 tbsp Shao Hsing Hua Tiau wine
- Garnishing
- Some chopped spring onion and fresh red chilli
- 1 tbsp fried garlic oil
- Some fried garlic crisps
Instructions
- Clean the fish head. Lightly season with marinade (A) and set aside.
- Arrange ingredients (B) on the base of a heatproof dish. Place fish head over the ingredients and steam for 15 minutes.
- Pour away excess water.
- Combine sauce (C) in a small nonstick saucepan and cook to a low simmering boil, then pour hot sauce over the fish. Finally, garnish the fish before serving.
