Ingredients (for 4):
- Snubnose pompano - 1
- Pork meat - 30 g
- Red chili - 1
- Shiitake mushroom - 3
- Spring onion - 2
- Spring onion (white parts ) - 2
- Soy sauce - 1/2 tsp
- Ginger juice - 1 tsp
- Ginger shreds - 1 tbsp
- Water - 3 tbsp
- Salt - 1 tsp
- Cooked oil - 1 tbsp
- Sesame oil - 1/2 tsp
- Corn starch - dashes
Procedures:
1. Clean the snubnose pompano and then wipe dry.
2. Marinate with ginger juice and salt on both sides and also inside for 10 minutes.
3. Coat the fish with a thin layer of corn starch. Put the fish on a steaming tray with 2 sprigs of spring onion underneath.
4. Soak the dried shiitake mushroom in water until softened, then cut into shreds.
5. Cut the pork into shreds.
6. Mix the shiitake mushroom with pork, then marinate with soy sauce and corn starch.
7. Cut the red chili and spring onion white into shreds.
8. Put the mixed pork and shiitake mushroom on the fish, pour in the cooked oil.
9. Steam the fish under high heat for 12 minutes.
10. Remove the juice and spring onion underneath.
11. Heat 2 tbsp of oil and then add the ginger and red chili shreds.
12. Add salt and water, and then thicken with corn starch mixed with water. Season with sesame oil and then pour back onto the fish.
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