Recipe Ingredient
- 1 garoupa fish (approx 600g)
- 1 tsp salt
- 3 dried Chinese mushrooms, soaked to soften and shredded
- 4 thin slices ginger
- 3 slices tomato
- 70g salted green stems (ham choy), soaked and shredded
- 50g belly pork, sliced thinly into strips
- 2 sour pickled plums (sheen mui), tear into pieces and discard the seeds
- 1 red chilli, seeded and cut into thin strips
- 2 stalks spring onions, cut into 4-5 cm lengths
- Some coriander leaves
- Seasoning
- 1/2 tbsp sesame oil
- 1/4 tsp pepper
- 1 tsp sugar
- 1/2 cup stock or water
Instructions
- Cut slanting slits on both sides of the fish and clean it well. Pat dry and place it on a heatproof serving dish.
- Spread mushrooms, pork slices, ham choy, ginger and tomato over the fish. Place the sour plum pieces beside the fish.
- Pour seasoning over the fish and place in a steamer. Steam over a high heat for 13-15 minutes or until the fish is cooked.
- Serve the steamed fish with a garnishing of spring onions, coriander leaves and red chilli strips.
