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| Ingredients for Fish | Ingredients for Chilli Sauce |
| 1.5 - 2kg Whole Seabass/ Snapper - Scaled | 200g Red Chilli – Deseeded |
| 20g Dried Shiitake Mushrooms - Soaked | 2 Stalks Coriander Leaves |
| 1 Tablespoon Fermented Soy Beans | 1 Piece Large Lime – Juiced |
| 10g Garlic – Chopped | To Taste Salt |
| 10g Ginger – Sliced | To Taste Pepper |
| 2 Tablespoons Light Soya Sauce | |
| 1 Tablespoon Sesame Oil | |
| 1 Stalk Red Chilli – to Garnish | |
| 20g Preserved Chinese Lettuce | |
| 2 Pieces Preserved Plums | |
| 2 Stalks Coriander Leaves – to Garnish | |
| To Taste Salt | |
| To Taste Pepper |
Methods
Step 1.
Preparation for Steamed Fish
- Pre-heat oven in ‘Steam’ mode.
- Place the whole fish in a baking tray and season it with salt and pepper evenly.
- Place other ingredients (without coriander leaves) over the fish and steam them for about 20 minutes.
- Remove the tray with steamed fish from the oven. Top it off with garnish and coriander, and serve.
Step 2.
Preparation for Chilli Dip
- Blanch the deseeded chilli lightly in boiling water.
- Blend the chilli, lime juice and coriander together.
- Season with salt and sugar to taste, then blend them again.
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