• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 250g fillet of cod
  • 2g tong kwai, sliced
  • 3g kei chee
  • 10g black fungus, soaked
  • Sauce
  • 2 tbsp light soy sauce
  • Pinch of salt
  • 1 tsp castor sugar
  • 1 tsp sesame oil
  • Dash of pepper
  • 2 tbsp water


  1. Clean fish and rinse gently, then pat dry. Place fish on a heatproof dish.
  2. Top the fish with tong kwai slices, kei chee and black fungus. Bring water to a boil, in a wok. Steam fish in the wok for 10 minutes.
  3. Combine the sauce ingredients in a small bowl and stir well to mix.
  4. Remove the cover from the wok and pour the sauce over the fish. Cover the wok again and continue to steam for an extra 10 minutes.

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