Recipe Ingredient
- 250g fish fillet, cut into cubes
- 1/4 tsp salt
- 1 tbsp fried garlic oil
- Sauce (A) - combined:
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 1 tsp preserved soya bean paste (tau cheo)
- 1/2 tsp fermented black bean, minced
- 3/4 tsp sugar or to taste
- 1/2 tsp sesame oil
- 1/8 tsp pepper
- 1-2 tbsp water
- (B):
- 1 preserved sour plum, shredded
- 25g salted mustard greens (ham choy), washed and shredded
- 2 dried Chinese mushrooms, soaked to soften and shredded
- Garnishing:
- 1 red chilli, chopped
- 1 tbsp chopped spring onions
Instructions
- Lightly season fish fillet with salt and mix with garlic oil. Place fish on a heat-proof dish. Add (A) then scatter (B) liberally on top. Steam the dish over rapidly boiling water for 15 minutes.
- Serve hot with garnishing.
