Steam Fish With Preserve Winter Vegetables (tung chai冬菜)

This is the same as basic steam fish, with preserve winter vegetables (冬菜) added.  This is good for premium fish mid cut like grouper or threadfin or snapper.

Ingredients

1. Fish ( 1 slice of mid cut 2 cm thick)
2. 2 table spoon preserve winter vegetable (tung chai冬菜)
3. Salt
4. 1 red fresh chilli
5. 1 teaspoon sesame oil.
6. 1 teaspoon soy sauce.
7. 1 Stalk of Chinese parsley

Method

1. Split the chilli, remove the seed and cut into strips.
2. Wash the winter vegetables and squeeze dry.  Coarsely cut it up.
3. Rinse the fish with water.  Drain dry.  Rub some salt on the fish surface.
4. Put fish on a steaming plate, and lay the chilli on top of the fish.
5. Lay the winter vegetables on the fish.
6. Make sure that the steamer is already on high heat and full steam.   Steam the fish for 10 mins under high heat. 
7. Wash and chop the parsley into strips, lay them on the cooked fish while hot. 
8. Pour the sesame oil and soy sauce over the fish.
9. Serve hot.