Steamed Pomfret

A friend who loves fish was not feeling well. So hubby and I thought of cooking a healthy and favourful fish dish for him to eat. It turned up quite well ... except that I put on too much sweet. The recipe was from Kuali, Malaysia.

Ingredients

- 1 medium-sized white pomfret

- 3/4 tsp salt
- 1 tbsp finely chopped old ginger
- 2 dried Chinese mushrooms, soaked and sliced thinly
- 1 tbsp kei chi, washed and drained
- 2 stalks spring onion, cut into 3cm
- Dash of pepper

(A) Sauce ingredients: (you can adjust the quantity according to what you prefer. Not fixed)

1 tbsp light soy sauce
1 tsp oyster sauce
1½ tbsp sesame oil
1/2 tsp sugar
1–2 tbsp water

Method
1. Clean fish and make two slits on either side of the body. Rub fish inside and out with salt and ginger and set aside for 10–15 minutes.

2. Combine ingredients (A) in a small bowl. Place fish on a heatproof dish, then pour contents of bowl over it.

3. Arrange sliced mushrooms and spring onion around the fish and sprinkle with the kei chi. Add a dash of pepper.

4. Place steaming rack in a wok and place the fish on rack. Cover the wok and steam the fish for 10–15 minutes. Serve fish immediately.