This is good for premium fish like grouper, threadfin, pomfret (or commonly misspelled as promfet), where the meat is very tasty.
- Fish ( 1 slice of mid cut 2 cm thick, or 1 fish about 300-500gms)
- 5-10 dried shitake mushroom
- 4 teaspoon sesame oil.
- 4 teaspoon soy sauce.
- 1 teaspoon sugar
- Stalk of Chinese parsley
- Soak the dried mushroom overnight or at least for 2 hours.
- Cut and discard the mushroom stalk, slice the mushroom into ½ cm thick strips. Squeeze out the water.
- Put the mushroom in a bowl and add in sugar, soya sauce, and sesame oil, leave it to season for 30 mins. (this is an important step so that the mushroom taste good after steaming)
- If processing whole fish (eg pomfret, or small grouper), de-scale the fish, and remove the gut and gills. Lightly brush the gut wall with a brush to remove the blood clots. If processing fillet, just rinse with water. Drain dry.
- Rub some salt on the fish surface, (and the gut wall if whole fish is used).
- Put fish on a steaming plate, and lay the mushroom on top of the fish, and some into the gut.
- Make sure that the steamer is already on high heat and full steam. Steam the fish for 10 mins under high heat. 15 mins if the fish is big (1kg)
- Wash and chop the parsley into strips, lay them on the cooked fish while hot.
- Serve hot.