We normally
prepare the fish last so as to eat it hot off the stove. I steamed it over a
cold steamer so this dish was cooking as I prepare the rest of the dishes.
There is no salt
or pepper involved but the taste was amazing. A fresh fish is its best
seasoning. Go for the parsley for extra
color but any of your favorite garnishes will do just fine.
Ingredients :
1 small promfet,
scored on the thickest part on both sides
4 sour plums
4 flower
mushrooms, soaked overnight in chrysanthemum tea and cut to 1 cm thick
2 Tbsp ginger,
julienned
1 Tbsp shaoxing
wine
Method :
Place 2 plums and
½ of the sliced mushrooms on a steamed/serving plate.
Stuff the ginger
in the stomach cavity of the fish.
Rest the fish on
the ingredients.
Put the remainder
of the plums and mushrooms on the fish.
Pour the wine over the fish.
Pour the wine over the fish.
Place the fish in
a cold steamer. Steam for 10 minutes or until the fish eye turns opaque white.
Serve warm.
I suppose this is the best way to cook very fresh fish. It's quite hard for me to get fresh fish so I am very deprived of such a simple but delicious fare.
ReplyDeletePromfet is expensive in normal times, what more during the festive season. Anyhow, promfet is a must for old times sake.
ReplyDelete