- 350g red snapper meat
- 1/4 red chilli (seeds removed, sliced finely)
- 1 bunch scallions (spring onions)
- 1 preserved plum
- 1/2 fresh chinese mushroom (diced)
- thumb-size ginger
- sesame oil
Marinate the fish with:
- hua diao jiu
- a bit of salt
- ground white pepper
- Marinate the fish and set aside in the fridge.
- Cut the spring onion into 1.5″ sections. Cut some of the green segment of the spring onion into smaller pieces for garnishing.
- Skin the ginger and slice it. Take a few slices of the ginger and slice these very thinly (like shreds).
- Arrange the white segments of the spring onion and some ginger (not the finely sliced ones) under the slab of fish.
- Place the remaining slices of the ginger (not the finely sliced ones), diced mushrooms and the sliced chilli on the fish. Top the fish with the preserved plum.
- Steam the fish for 5-7min.
- Meanwhile, heat the sesame oil (enough to pour on the whole piece of fish) and fry the thinly sliced ginger till golden brown. Remove the ginger shreds and continue to heat the oil till VERY hot. Once the fish is done, pour the hot oil onto the slab of fish – according to my mil, she said she watched some programme in which the chef said that this step makes the meat of the fish extra smooth.
- Add some light soy sauce if it’s not salty enough. Otherwise, garnish with spring onion bits and ginger shreds and it’s done! 🙂
Note: You may omit the mushrooms but I feel that the mushrooms give the dish an additional texture – which I happen to like 🙂