Sunday, March 29, 2009
white pompret (rub lightly with salt)
2 chinese mushroom (finely sliced)
1 salted plum
ginger (finely sliced)
red chilli (finely sliced)
2 tbsp light soya sauce
1/2 tsp oyster sauce
11/2 tsp salted plum sauce
spring coriander leaves
1. Arrange tomato slices around the fish.
2. Scatter ginger, chinese mushroom, red chilli slices on / around the fish.
3. Pour in the sauce above on the fish.
4. Steam for 15 minutes.