Ingredients:
1 medium size whole fish (500-700g) - cut 2 slits on both sides
2 teaspoon of MAGGI Seasoning (No Added MSG)
2 dried mushrooms - soaked and sliced
4 slices ginger + 2 slices ginger (desk in & cut into thin strips
1-2 chilli padi
1-2 Tomatoes
80g -100g salted mustard (soaked 15-20 mins & sliced)
2 sour plums (smashed)
100g - 200g silken tofu (cut into cubes)
2 teaspoon sesame oil
Seasoning sauce:
100ml water + 1 teaspoon MAGGI concentrated chicken stock
Methods:
1. Wash & clean fish , put on a dish
2. Rub fish with MAGGI seasoning sauce (No added MSG)
3. Bring wok of water to strong boil
4. Place ginger slices into fish cavity n bottom of fish
5. Place salted sour plums, tomatoes , cubed tofu around the fish
6. Place salted mustard on top n bottom of fish
7. Place shredded ginger & mushrooms on top of fish
8. Place a porcelain spoon underneath fish (helps to conduct heat & gets fish evenly steamed)
9. Drrizzle sesame oil
10. Steam fish for 7 mins
11. Pour seasoning sauce & steam together for another 3 mins
12. Garnish with spring onions, coriander leaves & chilli padi
13. Serve hot with porridge or rice
14. Bon Appetit!
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