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
Instructions
- 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.
- Combine ingredients (A) in a small bowl. Place fish on a heatproof dish, then pour contents of bowl over it.
- Arrange sliced mushrooms and spring onion around the fish and sprinkle with the kei chi. Add a dash of pepper.
- 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.
- (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.)
