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

Recipe Ingredient

  • 1 fish (garoupa), approximately 600g, cleaned
  • A little salt and pepper
  • 70g salted vegetable (ham choy), soaked and shredded
  • 3 dried Chinese mushrooms, soaked and shredded
  • 3 canned button mushrooms, sliced
  • 3 cm knob ginger, shredded
  • 1 pickled sour plum (sheen mui), torn and seed removed
  • 1 red chilli, sliced
  • 50g belly pork, sliced
  • 2 stalks spring onion, cut into 3 cm lengths
  • 1 sprig coriander leaves, cut into 3 cm lengths
  • Seasoning Combine:
  • 1/2 tsp light soy sauce
  • Dash of pepper
  • Salt and sugar to taste
  • 3 - 4 tbsp water
  • 1 tsp sesame oil
  • 1 tsp sugar


  1. Make diagonal cuts across each side of the fish and marinate with salt and pepper. Place fish on a heatproof dish and spread salted vegetable, both types of mushrooms, pork and ginger shreds over the fish.
  2. Steam fish over rapidly boiling water for 10 minutes. Remove cover of steamer and pour combined seasoning over the fish and continue to steam for a further 5 to 6 minutes. Remove and serve garnished with spring onion, coriander leaves and chilli.

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