Fish With Szechwan Preserved Vegetables
|Plaice/Whiting||12 Ounce (1 Medium, 360 Gram)|
|Pork||1 Ounce (30 Gram)|
|Szechwan vegetables||1 Ounce (30 Gram)|
|Dried mushroom||1 , soaked|
|Shredded ginger||1 Tablespoon|
|Soy sauce||1⁄2 Teaspoon|
|Sesame oil||1⁄2 Teaspoon|
|Chopped chives/Spring onions||1 Tablespoon (For Garnish)|
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.