For ➊1 small cut of fish (for ➊, about a 150 g piece)
1 thick stalk spring onions, cut to 5 cm lengths
5 slices ginger, cut to strips
1 chilli padi, cut (adjust or omit to your liking)
¼ tomato, cut to small wedges
2 shiitake mushrooms, cut to stripes
1 sour plum
½ tbs light soy sauce
1 tbs water
Place fish (skin side down) on a shallow dish. Drizzle 1 tbs light soy sauce and 1 tbs of water over the fish. Keep in fridge (covered) for at least 30 m if you can.
Scatter the rest of the ingredients evenly over the fish.
Steam on high heat for 10-15 m.
Serve immediately.
Scatter the rest of the ingredients evenly over the fish.
Steam on high heat for 10-15 m.
Serve immediately.
