Hubby decided to perk up my morning with a twosome dim sum breakfast in Chinatown after sending our girl off to school last Saturday. As per our usual routine, breakfast was followed by marketing at Chinatown . The market, usually quiet on weekdays, took on a renewed buzz as tourists and locals alike were awed by gargantuan fish heads, frogs, eels and tortoises waiting to be slaughtered and bought. Every stall dazzled with a huge array of sea and farm produce.
The energy at the market place was too much for me. It was tough enduring the din and slippery floor with bags of food. I gave up figuring out the unit price of fish, instead opting to buy a big promfet, still fresh with its scales , for just $10 ! It would be an elaborate dish that night for the first in months since I fell sick.
It was a good thing hubby was there as my shopping valet. I would not have coped with the many purchases we 'accidentally' made that morning.
1 medium-large sized promfet, gutted
1 bunch of enoki, stem removed
4 short sticks of dang shen
1 tablespoon of oolong tea leaves
Steep a tablespoon of oolong tea in a 250ml for 10 minutes. Remove tea leaves and leave to cool completely.
Make deep cuts on both sides of the promfet. Pour oolong over fish and marinate for 30 minutes. Drain.
Open up the slits and place a stick of dangsheng across the slit. Sprinkle sea salt.
Steam the fish for about 5-10 minutes until the fish is cooked. It should be pretty much ready when the eyes of the fish turns opaque white.
Meanwhile, heat a little pot of oil and fry enoki mushrooms until it is shriveled , brown and crispy.
Remove the fish from the steamer and garnish with fried enoki mushrooms.
Drizzle sesame oil over the fish before serving.