Chef Hong Jian Zhu,
North Garden Restaurant
Lotus flower, wolfberries, and black fungus infuse steamed fish with exotic and earthy flavour. Fish is a key component of traditional Chinese meals—it represents the abundance of always having something leftover for tomorrow.
24 oz basa fillets, cut into 2″ pieces (can sub any white fish)
1/2 tsp salt
pinch of black pepper
1/2 tsp sugar
1 tsp light soy sauce
1 tsp oyster sauce
1 tsp potato starch
lotus leaves to line steamer
handful dried lotus flowers, soaked
10 dried red Chinese dates
1 Tbsp dried wolfberries (a.k.a. goji berries)
6 pieces black fungus, soaked
1 Tbsp finely sliced ginger
2 Tbsp diced scallion
- In a large bowl, combine fish, salt, pepper, sugar, soy sauce, oyster sauce, and potato starch.
- Place steamer basket into a large pot. Add enough water to almost reach steamer bottom. Remove steamer and bring water to boil.
- Line steamer with lotus leaves. Transfer fish mixture to steamer basket.
- Evenly sprinkle remaining ingredients over fish mixture.
- Cover steamer and cook for 20 mins.
Yield 4 servings
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