Abundance Peacock Steamed Grouper
Fresh Hybrid Longhu Grouper 龙虎班
use half a lemon to clean the fish
dried shiitake mushrooms
soak overnight and sliced
deseed and minced
light soya sauce
shred thinly and soaked in water to curl up
Step 1 - Prepare the fish
Cut off the fins, head, and tail of the fish. Discard the fins but set aside the head and tail. #Tip: use kitchen scissors to help cut through thick bones.
Using a sharp knife, slice the fish into 1 inch slices while leaving 1-2cm intact so that the fish is still joined at the stomach. Set the fish aside.
Step 2 - Cook the mushrooms and prepare the sauce and pour over the fish
In a pan, heat up 2tbsp of oil. Add the garlic, chili padi, and mushrooms. Stir fry until browned then remove from heat and set aside.
In a small bowl, add all the sauce ingredients and mix well. Set the sauce aside.
Arrange the fish onto a steaming plate so that the slices fan out in a circle. Place the tail and head in the center of the dish.
Lay 1-2 pieces of mushrooms on each slice of the fish with chopsticks. Pour the sauce over the fish.
Put the dish into a steamer and steam for 15 minutes.
Step 3 - Garnish and serve
Garnish the dish with carrots, chili padi, green peas, and spring onions.