Steamed Sole Fish with Shredded Pork and Preserved Mustard Greens 梅菜肉碎蒸鰽魚

A delicate and flavorful steamed sole fish topped with savory shredded pork and a medley of preserved mustard greens, offering a delightful blend of textures and tastes.

Nutrition (per serving)

Ingredients

• 1 whole sole fish (about 500-600g), cleaned and scored
• 100g pork belly, finely shredded or minced
• 100g preserved mustard greens (mui choi), rinsed, soaked for 15 mins, and finely chopped
• 3 dried shiitake mushrooms, soaked, stems removed, and finely diced
• 20g ginger, shredded
• 2 stalks scallions, sliced for garnish
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 0.5 tsp sugar
• 0.25 tsp white pepper
• 1 tsp cornstarch
• 1 tbsp vegetable oil
• 1 tsp sesame oil

Steps

1. Prepare the pork topping: Marinate shredded pork belly with Shaoxing wine, light soy sauce, white pepper, and cornstarch. Mix well.
2. In a bowl, mix the marinated pork with chopped preserved mustard greens and diced shiitake mushrooms.
3. Place the cleaned sole fish on a heatproof plate. Scatter shredded ginger evenly over the fish.
4. Evenly spread the pork, preserved mustard greens, and mushroom mixture over the fish.
5. Steam the fish over high heat for 10-12 minutes, or until the fish is cooked through and flakes easily. (Cooking time depends on fish thickness).
6. While the fish is steaming, heat vegetable oil and sesame oil in a small saucepan until smoking hot.
7. Once fish is cooked, remove from steamer. Drizzle light soy sauce over the fish, then scatter sliced scallions. Pour the hot oil over the scallions and fish. Serve immediately.

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