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

Recipe Ingredient

  • 1 medium-sized white pomfret (pak cheong or tau tai)
  • 3/4 tsp salt
  • 1 tbsp finely chopped old ginger
  • 2 dried Chinese mushrooms, soaked and sliced thinly
  • 1 tbsp kei chi, washed and drained
  • 2 stalks spring onion, cut into 3cm lengths
  • Dash of pepper
  • (A) Sauce ingredients:
  • 1 tbsp light soy sauce
  • 1 tsp oyster sauce
  • 1½ tbsp sesame oil
  • 1/2 tsp sugar
  • 1-2 tbsp water


  1. Clean fish and make two slits on either side of the body. Rub fish inside and out with salt and ginger and set aside for 10-15 minutes.
  2. Combine ingredients (A) in a small bowl. Place fish on a heatproof dish, then pour contents of bowl over it.
  3. Arrange sliced mushrooms and spring onion around the fish and sprinkle with the kei chi. Add a dash of pepper.
  4. Place steaming rack in a wok and place the fish on rack. Cover the wok and steam the fish for 10-15 minutes. Serve fish immediately.
  5. (Chef's note: The normal time for steaming fish is about 10-15 minutes but then this depends on the intensity of the flame used.)

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