Friday, June 6, 2008

Steamed white pomfret

1 medium sized pomfret
3 cm fresh ginger thinly sliced
2 pieces black mushroom soaked and thinly sliced
1 stalk spring onion cut into 2 cm length
1 stalk Chinese parsley cut into 2 cm length
1 red chilli cut into strips
Sesame oil
Light soya sauce
Salt and pepper to taste

Make 2 slits on both sides of the fish body
Season the fish with the salt, pepper and half the sesame oil and soya sauce.
Leave aside for 30 minutes
Place fish in a heatproof dish
Decorate with mushroom and ginger slices
Pour the remaining seasoning sauce over the fish
Steam the fish for 15 – 20 minutes or until fish is cooked
Garnish with spring onion, chilli and chinese parsley
Serve hot

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