Steamed Sole Fish with Shredded Pork and Preserved Mustard Greens

Ingredients

Instructions

1. 1

   Prepare the pork topping: Marinate shredded pork belly with Shaoxing wine, light soy sauce, white pepper, and cornstarch. Mix well.

2. 2

   In a bowl, mix the marinated pork with chopped preserved mustard greens and diced shiitake mushrooms.

3. 3

   Place the cleaned sole fish on a heatproof plate. Scatter shredded ginger evenly over the fish.

4. 4

   Evenly spread the pork, preserved mustard greens, and mushroom mixture over the fish.

5. 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. 6

   While the fish is steaming, heat vegetable oil and sesame oil in a small saucepan until smoking hot.

7. 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.