As we were in a rush for time and I was also craving for steamed fish, this was the perfect thing to have.
It tasted really simple but awesome! Fish was so fresh and broth was light, yet very addictive with lots of condiments added to it. It got me thinking and dreaming of it for the next few days and hence, I decided to try making this dish myself.
Here's my version of this dish, it doesn't taste exactly like the original one I had but I am very happy with the results because it was something close to what I intended for it to be.
Ingredients: (Serves 1)
Fish fillet (I used Red Snapper but I guess other kinds of fish would do too)
Ice Berg Lettuce
Beehoon (soaked and drained)
Chicken Stock (or other home made light tasting stock will do too)
Condiments:
2 tsp minced garlic
1 tsp minced ginger
2 tsp fried garlic
1 tsp minced red onions
1 tsp salt (can omit and can also do without unless you want it more salty)
Handful wolfberries (I didn't put cuz i ran out of it)
Method:
In a steaming dish (make sure it's deep enough for some soup), place beehoon right at the bottom and lettuce at the side.
Place fish fillet on top of beehoon and throw in all the condiments above.
Pour chicken stock till half the dish is covered and fill the remaining with warm water until everything is just covered with the liquid.
Steam over medium-high heat for around 10 minutes. Check if fish meat is soft and can poke through, if can, means it's most likely done.
Before serving, add 3-4 dashes of Hua Diao cooking wine and garnish with some fried spring onions and small red chilli if you want. (The soup is already quite spicy due to ginger though)
Enjoy :)
jual bantal foto
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