Steamed Fish with Mushrooms and Salted Vegetable


1 fish (garoupa), approximately 600g, cleaned
A little salt and pepper
70g salted vegetable (ham choy), soaked and shredded
3 dried Chinese mushrooms, soaked and shredded
3 canned button mushrooms, sliced
3 cm knob ginger, shredded
1 pickled sour plum (sheen mui), torn and seed removed
1 red chilli, sliced
50g belly pork, sliced
2 stalks spring onion, cut into 3 cm lengths
1 sprig coriander leaves, cut into 3 cm lengths

Seasoning Combine:
1/2 tsp light soy sauce
Dash of pepper
Salt and sugar to taste
3 – 4 tbsp water
1 tsp sesame oil
1 tsp sugar


Make diagonal cuts across each side of the fish and marinate with salt and pepper. Place fish on a heatproof dish and spread salted vegetable, both types of mushrooms, pork and ginger shreds over the fish.

Steam fish over rapidly boiling water for 10 minutes. Remove cover of steamer and pour combined seasoning over the fish and continue to steam for a further 5 to 6 minutes. Remove and serve garnished with spring onion, coriander leaves and chilli.

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