Traditional Steamed Fish
Traditional steamed fish served with shiitake mushrooms, ham, and fatty pork strips.
Ingredients
Garoupa middle section (cut into 2 fish steaks)
1, about 450 g (1 lb)
Salt
a pinch
White pepper
a pinch
Jinhua ham (shredded, 15 g)
2 slices
Rehydrated shiitake mushrooms (shredded)
2
Fatty pork
30 g (1 oz)
Ginger (finely shredded)
2 slices
Scallion whites (shredded)
2
Chicken broth
1/2 cup
Cornstarch
1 tsp
Light soy sauce
1 tsp
Sugar
a pinch
Oil
1 tbsp
Instructions
1
Preparation
- Cut the garoupa middle section into 2 fish steaks. Pat dry with kitchen paper, lightly sprinkle salt and pepper on both the top and bottom surfaces, then arrange on a long oval fish plate.
- Mix the shredded shiitake mushrooms, ham and fatty pork together, spread over the fish steaks, top with shredded ginger, then wrap tightly with cling film.
2
Cooking
- Stir the sauce ingredients together in a glass measuring cup, microwave on high for 30 seconds, stir to combine, then heat for a further 40 seconds.
- Microwave the fish on high for 2 minutes 30 seconds, remove and unwrap. Stir the sauce, pour over the fish, sprinkle with shredded scallion, rewrap and return to the microwave on high for 1 minute. Serve hot.
