Steamed Sole Fish with Shredded Pork and Preserved Mustard Greens梅菜肉碎蒸鰽魚
A delicate and flavorful steamed sole fish topped with savory shredded pork and a medley of preserved mustard greens, offering a delightful blend of textures and tastes.
01Ingredients
- 1 whole sole fish (about 500-600g), cleaned and scored
- 100g pork belly, finely shredded or minced
- 100g preserved mustard greens (mui choi), rinsed, soaked for 15 mins, and finely chopped
- 3 dried shiitake mushrooms, soaked, stems removed, and finely diced
- 20g ginger, shredded
- 2 stalks scallions, sliced for garnish
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 0.5 tsp sugar
- 0.25 tsp white pepper
- 1 tsp cornstarch
- 1 tbsp vegetable oil
- 1 tsp sesame oil
Nutrition (per serving)285kcal
- Protein32.5g
- Carbs5.2g
- Fat14.8g
Fiber 1.2 gSodium 892 mg
02Steps
- Prepare the pork topping: Marinate shredded pork belly with Shaoxing wine, light soy sauce, white pepper, and cornstarch. Mix well.
- In a bowl, mix the marinated pork with chopped preserved mustard greens and diced shiitake mushrooms.
- Place the cleaned sole fish on a heatproof plate. Scatter shredded ginger evenly over the fish.
- Evenly spread the pork, preserved mustard greens, and mushroom mixture over the fish.
- Steam the fish over high heat for 10-12 minutes, or until the fish is cooked through and flakes easily. (Cooking time depends on fish thickness).
- While the fish is steaming, heat vegetable oil and sesame oil in a small saucepan until smoking hot.
- Once fish is cooked, remove from steamer. Drizzle light soy sauce over the fish, then scatter sliced scallions. Pour the hot oil over the scallions and fish. Serve immediately.
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