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Ingredients
- garupa fillet - 375g
- egg white - 1
- Chinese parsley - 2
- spring onion - 2 stalks
- ham - ½ tbsp, diced
- ginger - 2 slices
Sauce
- white wine - 1 tsp
- salt, sugar, and pepper - to
taste
- oil - 1½ tbsp
- stock and milk - ¼ cup each
- plain flour - ¾ tbsp
Method
- Wash the fillet, pat dry.
Remove the bones and slice into pieces.
- Marinate with some salt, corn
starch, pepper, ginger juice, oil, and white wine for 20
minutes.
- Place the fillet on dish,
sprinkle with ginger and spring onion. Then steam for 8 minutes.
- Discard the ginger and spring
onion and drain it.
- Now make the sauce. Heat the
wok, then reduce to low heat and add in the oil.
- Pour the flour into the milk
and stir well. Pour in the mixture into the oil, then add in the
stock.
- Stir well and cook the batter
over low heat. Add in wine, sugar, salt and pepper.
- Pour the sauce onto the
fillet, sprinkle with ham and serve.
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