Steamed Turbot with Black Mushrooms and Pork Shreds Recipes

Ingredients :

1 live turbot, 600 g

75g pork shoulder

3 dried black mushrooms

spring onions, shredded

chili pepper, shredded

cooked oil

Marinade

1/3 tsp sugar

1 tsp cornflour

1 tsp light soy sauce

1 tsp oil

Seasoning

soy sauce for steamed fish

1. Soak dried black mushrooms in water until soft.
2. Remove the stems and shred them.
3. Wash pork and shred it.
4. Marinate for a while.
5. Gut the turbot.
6. Wash and drain.
7. Arrange on a plate.
8. Add black mushrooms and pork shreds.
9. Bring 1/2 wok of water to the boil.
10. Steam turbot over high heat for 8 minutes.
11. Drain the liquid on the plate.
12. Put spring onion and chili over the fish.
13. Pour cooked oil and soy sauce on top.
14. Serve.

To keep a fish fresh, gut the fish but do not wash it. Wrap it in cling wrap or put it in a zipper bag. Refrigerate in the freezer right away. Put the fish back on the lower shelf in the refrigerator the day before cooking, to allow sufficient time to defrost.

Serves 4 - 6

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