| Ingredients |
Serves 1 |
Serves 4 |
white fish (such as tilefish)
|
80g
|
320g
|
string beans
boiled bamboo shoots
carrot (small)
Welsh onion
|
10g
20g
1/8
5g
|
40g
80g
1/2
20g
|
Water and potato starch mixture
@potato starch
@water
|
Slightly more than 1/2 teaspoons
Slightly more than 1/2 teaspoons
|
Slightly more than 2 teaspoons
Slightly more than 2 teaspoons
|
| seasoning |
Serves 1 |
Serves 4 |
Preliminary seasoning
@salt
For steaming
@Ginger root
@Welsh onion
@sake
|
1/12 teaspoon
1/2 teaspoons
|
1/3 teaspoon
2 teaspoons
|
Seasoned stock
@vinegar
@instant Chinese stock
@water
@sugar
@soy sauce
@A dash of salt
|
1/3 tablespoons
0.5g
1/8 cup
1/2 tablespoons
Slightly more than 1/4 tablespoon
|
1 1/3 tablespoons
2g
1/2 cup
2 tablespoons
Slightly more than 1 tablespoon
|
Salt
vegetable oil
|
Slightly less than 1/4 teaspoon
|
Slightly less than 1 teaspoon
|
| P |
Cut the fish into 4 equal pieces. Sprinkle with salt and set aside for a while. Place the pieces in a baking dish. |
| Q |
Thinly slice the ginger root with skin. Crush the Welsh onion using the side of a knife. |
| R |
Put some water in a steamer and bring to a boil. Top the fish prepared in (1) with the ginger root and Welsh onion in (2), and sprinkle with sake. Place it in a steamer, cover and steam over high heat for 10 to 15 minutes. Remove the ginger and Welsh onion. Keep the fish warm. |
| S |
Remove the strings from the beans, boil in salted water and slice on a slant. Cut the carrot, bamboo shoots and Welsh onion into very thin strips. |
| T |
Heat the vegetable oil in a frying pan, add the vegetables prepared in (4) and cook briefly. |
| U |
Combine the ingredients for the seasoned stock in a pan and bring to a boil. Add the vegetables in (5) and cook a little more. Skim off any grease on the surface while cooking. Stir in the water and potato starch mixture to thicken the sauce. |
| V |
νΙRΜΓΎ’π·θAUΜServe the fish on a dish and pour the vegetable sauce over it. |
