• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1 garoupa fish (approx 600g)
  • 1 tsp salt
  • 3 dried Chinese mushrooms, soaked to soften and shredded
  • 4 thin slices ginger
  • 3 slices tomato
  • 70g salted green stems (ham choy), soaked and shredded
  • 50g belly pork, sliced thinly into strips
  • 2 sour pickled plums (sheen mui), tear into pieces and discard the seeds
  • 1 red chilli, seeded and cut into thin strips
  • 2 stalks spring onions, cut into 4-5 cm lengths
  • Some coriander leaves
  • Seasoning
  • 1/2 tbsp sesame oil
  • 1/4 tsp pepper
  • 1 tsp sugar
  • 1/2 cup stock or water


  1. Cut slanting slits on both sides of the fish and clean it well. Pat dry and place it on a heatproof serving dish.
  2. Spread mushrooms, pork slices, ham choy, ginger and tomato over the fish. Place the sour plum pieces beside the fish.
  3. Pour seasoning over the fish and place in a steamer. Steam over a high heat for 13-15 minutes or until the fish is cooked.
  4. Serve the steamed fish with a garnishing of spring onions, coriander leaves and red chilli strips.

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