Recipe Ingredient
- 1 fresh Pomfret approx. 700 - 800g ( alternatively, a Garoupa )
- 120g of salted green stems, soaked and thinly sliced
- 2 dried Chinese mushrooms, soaked and sliced
- 2 pickled sour plums ( available in jars )
- 1 tomato, seeded and halved
- 1 red chili seeded and shredded
- 2 stalks of spring onion cut into 5cm lengths
- 5cm ginger, finely shredded
- 1 cake of bean curd, thinly sliced
- 2 sprigs coriander leaves
- Soy sauce to taste
- Cooking oil
- Pepper and salt
- 1/4 tsp sesame oil
- 1/2 tsp sugar
- 1/2 tsp pepper
- 4 - 6 pieces of pork fat approx. 4cm (optional)
Instructions
- Clean fish thoroughly and rub salt and pepper. Place fish on oval heat-proof plate.
- Spread salted greens, mushrooms, ginger, chili and tomato over fish.
- Lightly squeeze sour plums over the fish and place beside fish.
- Arrange the 4 - 6 pieces of pork fat evenly over the fish and drizzle the sesame oil.
- Sprinkle some sugar.
- Place in steamer over rapidly boiling water approx. 15 minutes.
- Heat oil in a wok until hot and add soy sauce
- When fish is cooked, pour oil and soy sauce over fish.
- Garnish with spring onions and coriander leaves.
