Steamed Lapu-Lapu, Hong Kong Style2017-12-12
1 k. lapu-lapu (garoupa) or any fish of your choice, score fish
1 tsp. pepper
1 tbsp. Chinese or Japanese
mushrooms, soaked in ½ cup water (remove stems, save mushroom water)
1 tbsp. ginger, sliced thinly
½ cup leeks or spring onions, diagonally
¼ cup Magnolia Nutri-Oil
1 tbsp. garlic, crushed
drippings from fish
1 tbsp. soy sauce
1 tsp. sesame oil
After scoring fish, rub with salt, pepper and Chinese wine. Put fish in a small bowl enough to fit your steamer or wok filled with 2" -deep water.
Put mushrooms, ginger and leeks on the same bowl with the fish. Cover and steam 15 minutes.
With 2 turners (siyanse), carefully transfer fish to a plate. In a small saucepan, put oil with garlic. Cook until brown. Add drippings from fish, soy sauce and sesame oil. Pour over fish. Top with wansoy (Chinese parsley).