INGREDIENTS
1 big fish
dry shitaki mushroom ( soak )
2 x thumb size ginger ( julienne )
5 cloves garlic
5 cloves garlic
chopped spring onion
cilantro
cilantro
SAUCE
2tbsp light soya sauce
2tbsp plum sauce
1 tbsp sesame oil
1 tbsp sesame oil
1 tbsp chicken stock
dash of salt and sugar to balance
1/2cup water
METHOD
* Clean fish put aside on plate.
* Soak mushroom, slice thinly and set aside.
* Heat pan with oil, fried julienne ginger & garlic until aromatic dish up and set aside.
* Soak mushroom, slice thinly and set aside.
* Heat pan with oil, fried julienne ginger & garlic until aromatic dish up and set aside.
* In a boil, add in sauce mix well with balloon whisk, set aside.
* Julienne ginger separate into half, half to insert into fish and little bit of outside and another half for deepfried garnishing.
* In a plate, add in slices mushroom, place fish on top of mushroom, pour sauce on top of fish, sprinkle fresh julienned ginger and chopped garlic.
* Let it steam for 10-15 minutes
* When fish is cooked, removed from steamer, sprinkle deepfried ginger & garlic on top of fish, sprinkle with chopped spring onion and coriander leaves.
* Let it steam for 10-15 minutes
* When fish is cooked, removed from steamer, sprinkle deepfried ginger & garlic on top of fish, sprinkle with chopped spring onion and coriander leaves.
Happy Cooking!! ^_^
Yummy
1 comment:
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