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
Instructions
- Clean fish and rinse gently, then pat dry. Place fish on a heatproof dish.
- 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.
- Combine the sauce ingredients in a small bowl and stir well to mix.
- 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.
