Steamed Mackerel Fillet with Dried Shiitake Mushrooms and Ginger 薑絲冬菇蒸馬鮫魚柳

A classic Cantonese steamed fish dish featuring tender mackerel fillet, aromatic dried shiitake mushrooms, and fresh ginger slices, all brought together with a savory soy sauce dressing. This dish is simple yet full of delicate flavors.

Nutrition (per serving)

Ingredients

• 500g mackerel fillet
• 4 dried shiitake mushrooms
• 3 slices ginger, julienned
• 2 stalks spring onion, chopped
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp sugar
• 2 tbsp cooking oil
• 100g bok choy, blanched (for garnish/side)

Steps

1. Soak the dried shiitake mushrooms in warm water until softened. Squeeze out excess water and slice them. Slice the ginger into julienne and chop the spring onion.
2. Pat the mackerel fillet dry with paper towels. Mix the light soy sauce, Shaoxing wine, sesame oil, white pepper, cornstarch, water, and sugar in a small bowl to create the sauce.
3. Arrange the mackerel fillet on a heatproof plate. Top with sliced shiitake mushrooms and ginger julienne. Pour half of the prepared sauce over the fish.
4. Bring water in a steamer to a rolling boil. Place the plate with the fish into the steamer. Steam for 8-10 minutes, or until the fish is cooked through.
5. While the fish is steaming, blanch the bok choy in boiling water for 1-2 minutes until tender. Drain well.
6. Once the fish is cooked, carefully remove the plate from the steamer. Drain any excess liquid from the plate. Garnish with chopped spring onion and blanched bok choy.
7. Heat the cooking oil in a small pan until smoking. Pour the hot oil over the spring onion and fish to release the aroma. Serve immediately with steamed rice.

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