Sweet and sour flavour steamed fish with vegetable
Fish fillet (barramundi, monk fish, king fish): 500g, bring to room temperature.
2 tomatoes, cut into 2cm thick half-moon shape.
100 gr pickled mustard greens without brine.
5gr black fungus, soaked in warm water, cleaned and sliced
1 spring onion, thin slide
1 small onion, cut along those lines of longitude, 1 cm thick
1/2 red capsicum, cut into large pieces
1/2 red chilli, thin sliced,
3 tablespoon of YEO salted bean without the liquid
1 heaps tablespoon of chopped onion and garlic
1/2 teaspoon of salt
1/2 teaspoon of sugar
For the sauce:
3 garlic gloves, thin sliced
̣3cm long ginger, thin sliced
3 tablespoon of YEO light soya sauce
Step 1: Stir-fry the vegetable. Bring 2 tablespoons oil to hot on medium heat, fry the chopped garlic and onion to light brown. Add tomato, increase the heat, add salt and sugar, onion, black fungus, pickled mustard greens, capsicum, red chilly, YEO salted bean and thin sliced spring onion. Stir for 5 minutes on high heat or until the capsicum and onion is cooked yet crunchy.
Step 2: Steam the fish. Bring water in the steam pot to boiling, place the fish on a shallow dish, steam for 5 minutes. Remove from the steamer, drain off any liquid, move the fish to a large serve plate
Step 3: Make sauce in a sauce pan. Bring 2 tablespoons of oil to hot on high heat, add slide garlic and ginger. When garlic and ginger turn light brown, transfer them onto the serve plate. Add light soya sauce into the sauce pan on high heat. Then quickly pour the sauce on the fish. Then place stir-fried vegetable on top.
Serve hot streamed fish with hot rice.
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