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Chinese way of steam fish. This way
of preparing steam fish can preserve the freshness of the fish.
Ingredients
- Pomfret (or other type of
white fish) - whole fish about 600 grams
- Dried mushrooms (soaked and
shredded) - 2 pieces
- Spring onions (cut into 2
inches length)- 5 stalks
- Chinese parsley - 1 stalk
- Ginger (shredded) - 1
tablespoon
- Soy sauce - 1 teaspoon
- Cooking oil - 1 tablespoon
- Chicken stock- 5 tablespoons
- Sesame oil - ½ teaspoon
Method
- Remove entrails and clean fish
properly and make 2 cuts on both sides. Seasoned fish with pinch
of salt, sugar and pepper for 10 minutes.
- Arrange pomfret in a
heatproof plate with 4 spring onions at the bottom.
- Steam fish in high temperature
for 10 minute and while steaming fish, prepare the gravy.
- Heat cooking oil in wok or
frying pan, add shredded ginger, mushrooms, spring onions and
mushrooms then stir-fry for 1 minute. Add chicken stock and
bring to boil.
- When fish is cooked and ready,
spread the gravy and sesame oil over the fish. Garnish dish with
Chinese
parsley and serve hot.
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