Steamed Mackerel Fillet with Dried Shiitake Mushrooms and Ginger

Ingredients

Instructions

1. 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. 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. 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. 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. 5

   While the fish is steaming, blanch the bok choy in boiling water for 1-2 minutes until tender. Drain well.

6. 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. 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.