Dinner 13 nov 2012
Abt 140g ( just nice, a bit more ok too)
Rub w 1/2-1 tsp salt n set aside in fridge.
1 clove garlic, sliced thinly
1 in knob of ginger, sliced thinly. Keep 2 slices, n cut the rest to thin shreds
1 tube egg tofu, sliced to abt 0.7 mm to 1 cm thickness. Next time if using the tai hua seafood soy sauce, use normal tofu 1/2 of it, n dun use egg tofu coz egg tofu is quite salty.
1/2 tbsp wolfberry, rinsed n soaked in a little water. Add the water to the fish
Heat up water for steaming wok.
Remove fish fr fridge n wash away salt.
Push 1/2 of garlic slices, 1 pc ginger slice, 1/2 if ginger strips at bottom of plate. Put the rest on top of fish.
Arrange n spread out tofu ard the fish.
Drizzle 1/2 tbsp olive oil n 1 tbsp seafood soy sauce on fish n tofu.
(Tastes nice but find it a bit salty, next time add 1 tbsp water too n c how it goes)
When water for steaming is boiling, add fish n steam on high heat for 7-8 min. Test if done w a fork at thickest part of fish.
D n B liked the fish.
Variation
Add wolfberry n dried mushrooms
Next time sauce do teochew noobcook way w tomato
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