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  • Chiew Chow Cheng-Steam Fish

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    yinmei_lim1013
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    This recipe is for steamed fish with Chinese mushrooms, salted mustard greens, onions, tomato, chicken stock, garlic, and ginger. The fish is placed in a steaming tray and topped with a mixture of the other ingredients that have been stir fried together. The fish is then steamed until fully cooked, depending on its thickness, and served hot with the sauce from the topping.

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    Chiew Chow Cheng-steam Fish

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    This recipe is for steamed fish with Chinese mushrooms, salted mustard greens, onions, tomato, chicken stock, garlic, and ginger. The fish is placed in a steaming tray and topped with a mixture of the other ingredients that have been stir fried together. The fish is then steamed until fully cooked, depending on its thickness, and served hot with the sauce from the topping.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    20 views1 page

    Chiew Chow Cheng-Steam Fish

    Uploaded by

    yinmei_lim1013
    This recipe is for steamed fish with Chinese mushrooms, salted mustard greens, onions, tomato, chicken stock, garlic, and ginger. The fish is placed in a steaming tray and topped with a mixture of the other ingredients that have been stir fried together. The fish is then steamed until fully cooked, depending on its thickness, and served hot with the sauce from the topping.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    RECIPE NAME : STEAMED FISH - CHIEW CHOW CHENG Item No 1 2 3 4 5 6 7 8 Ingredient & Quantity 1 kilo fish 2 chinese mushroom

    2 leaves of ham choy (salted mustard greens) big onions 1 tomato cube of chicken stock 2 cloves of garlic 4 sliced of ginger Remarks Any kind fish Soaked and sliced Wash before slicing sliced sliced Soaked in bowl of water chopped

    Step 1

    Method In a wok put in 2 tabsp of oil and stir fry the tow cheong, ginger & garlic. Add in the ham choy and the mushroom. Stir fry for 4 mins and then add the chicken stock and sour kana. Add salt and a bit of sugar to taste. Place the fish in a steaming tray. Sprinkle some pepper on the fish, put the above mixture on the fish and steam. The length of time for steaming depends on the thickness of the fish. (15 mins) After steaming if the gravy is to fluid , you can thicken it. Serve when still hot.

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