Recipe Ingredient
- 50g salted mustard greens, soaked and shredded
- 3cm piece ginger, finely shredded
- 1 pickled sour plum
- 1 tomato, cut into thin slices
- 2 black Chinese mushrooms, shredded
- Mix:
- 1/4 cup water
- 1/2 tsp sugar
- Garnishing:
- 1 stalk spring onions cut into 4cm lengths
- 1 spring coriander leaves
- 1 red chilli cut into strips
- Combine:
- 1 tbsp shallot or garlic oil
- 1 tsp sesame oil
Instructions
- Make two cuts on each side of the fish. Rub lightly with salt and pepper. Put fish on a metal or heatproof dish and scatter salted mustard green, mushroom and ginger slices on and around the fish.
- Break up the sour plum and distribute it over the fish and arrange tomato slices around fish.
- Steam fish over rapidly boiling water for 12 to 15 minutes or until the eyes of the fish pop out. (This is an indication that the fish is cooked.) Pour combined oil over the fish immediately, add garnishing and serve.
