Fish With Szechwan Preserved Vegetables Recipe
Ingredients
| Plaice | 1 Medium | |
| Salt | 1/2 Teaspoon | |
| Pork | 30 Gram | |
| Vegetables | 30 Gram | |
| Dried mushroom | 1 , soaked | |
| Ginger | 1 Tablespoon, shredded (Seasoning sauce:) | |
| Soy sauce | 1/2 Teaspoon (Seasoning sauce:) | |
| Sherry | 1 Teaspoon (Seasoning sauce:) | |
| Pinch sugar, pepper and cornflour | ||
| Sesame oil | 1/2 Teaspoon (Seasoning sauce:) | |
| Chopped chives or spring onions for garnish | ||
Directions
Clean and score the fish.
Rub salt over its skin.
Lay it on a plate or in a bowl which will fit into a steamer.
If possible, put two cocktail sticks under the fish to lift it off the bottom of the dish.
Shred the pork, Szechwan vegetables and pre-soaked mushroom cap, discarding the hard stem.
Mix with the seasoning sauce and cover the fish with this mixture.
Put the fish in the steamer and steam for 15 minutes over a high heat.
Remove from the steamer and serve in the same dish, sprinkled with sesame oil and chives.
Rub salt over its skin.
Lay it on a plate or in a bowl which will fit into a steamer.
If possible, put two cocktail sticks under the fish to lift it off the bottom of the dish.
Shred the pork, Szechwan vegetables and pre-soaked mushroom cap, discarding the hard stem.
Mix with the seasoning sauce and cover the fish with this mixture.
Put the fish in the steamer and steam for 15 minutes over a high heat.
Remove from the steamer and serve in the same dish, sprinkled with sesame oil and chives.
Chef
