Serves 1
Directions
- 1Wash the dried shiitake mushrooms and dried seaweed with hot water.
- 2Soak the mushrooms and seaweed for 15 minutes, using a small plate to keep them submerged.
- 3Peel the skin of the young ginger.
- 4Prepare the garlic, spring onion, and chili.
- 5Save some of the spring onion and chili for decoration.
- 6Soak the chili, ginger, and spring onion for decoration in ice water.
- 7Separate egg white.
- 8Season the fish with salt, egg white, and corn starch, then let it rest for 15 minutes.
- 9Rinse the fish with hot water to remove the fishy smell.
- 10Boil the sauce with the mushroom and seaweed for 15 minutes.
- 11Steam the fish for 10 minutes.
- 12Remove the fish water.
- 13Add the sauce and a bit of MSG.
- 14Steam for another 10 minutes.
- 15Heat the oil and sesame oil until they are smoking.
- 16Add the decoration.
- 17Slowly pour the hot oil over the fish.
Ingredients
- dried shiitake mushrooms
- dried seaweed
- ginger
- garlic
- spring onion
- chili
- soy sauce
- brown sugar
- white pepper
- egg white
- salt
- corn starch
- oil
- sesame oil
- MSG
- water
Equipment
potbowlknifespoonforksteamer
Tips
- If you don't do it correctly, it will turn out salty or sweet.
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