Steam Fish (蒸鱼)

Steam Fish

Ingredient
-> 250 gm cod fish
-> 50 gm fresh enoki mushroom
-> 40 gm black fungi
-> 8 gm fried shredded ginger
-> 4 red date (remove pit)
-> 80 gm sweet gourd
-> a bit of coriander leaves
-> 12 medlar seed

Sauce (Combine all)
-> 0.5 tsp chicken stock
-> 0.5 tsp sugar
-> 1 tsp oyster sauce
-> 1 tsp fish sauce
-> 2 tsp soya sauce
-> a bit of pepper
-> a bit of shaoxing wine
-> 0.5 tsp dark soya sauce
-> 2 tbsp chicken soup
-> sufficient tapioca flour
-> a bit of sesame oil

Method
-> Blanch enoki mushroom, black fungi and red date with hot water
-> Then add in sauce ingredient and mix well
-> Peel off sweet gourd skin and cut into thick strips
-> Blanch in hot water and put aside
-> Steam cod fish and sauce for 7 minutes, remove water after take out
-> Place cod fish on top of sweet gourd, then top up with sauce
-> Garnish with fried shredded ginger, medlar seed and coriander leaves





蒸鱼

材料
-> 250克鳕鱼
-> 50克鲜金针菇
-> 40克黑木耳
-> 8克炸姜丝
-> 4红枣
-> 80公克胜瓜
-> 芫荽少许
-> 12粒杞子

酱汁（搅拌均匀）
-> 0.5茶匙鸡精粉
-> 0.5茶匙糖
-> 1茶匙蚝油
-> 1茶匙鱼露
-> 2茶匙酱油
-> 胡椒粉少许
-> 绍兴酒少许
-> 0.5茶匙老抽
-> 2汤匙鸡汤
-> 薯粉适量
-> 麻油少许

做法

-> 将金针菇，黑木耳和红枣烫水后加入酱汁搅拌均匀，备用

-> 胜瓜去皮切成粗条，烫水后放在碟上当成垫底

-> 鳕鱼和酱汁放入蒸笼蒸7分钟，拿出倒水

-> 鳕鱼放在胜瓜上，然后淋上已经捞好配料的酱汁

-> 再淋上热油，把炸姜丝，杞子和芫荽依次摆上即可