INGREDIENTS:
1.25lb fresh fish (can be any kind)
2 strips of Preserved Mustard Green Vegetable
2 tsp soy sauce
2 tsp sugar
1/2 tsp cornstarch
3 tsp oil


DIRECTIONS:
1.  Rinse clean and soak the preserved vegetable in water for about 30 minutes (to remove salt). 
 2. Clean fish and pat dry with towel. Make 2-3 cuts diagonally across the fish and put in steaming dish.
3.  Sprinkle some salt in and out of fish. Add some sliced ginger inside and outside fish.
4.  Squeeze the preserved vegetable dry  and coarsely chop.  Put into a small mixing bowl.  Add 2tsp oil, the sugar, soy sauce and cornstarch.  Mix well and then place around the fish.
5.    Add 1 tsp oil over the fish.
6.  When water boils, lower the fish dish into the pot
carefully.
7.  Steam for about 12 minutes. Then add some cut
spring onion.  Turn off heat and cover with lid for a few extra seconds. 
8. Remove dish and add a little more soy sauce.
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Add dash of soy sauce and garnish with spring onion.
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Another variation; steamed with shitake mushroom.



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