Bahan-bahan
For steamed fish:
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1 kg Tiger Grouper, cut into fillets
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100 g Ginger, thinly sliced
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100 g Jasmine tea leaves
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Water for steaming
For sauce:
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150 ml Hot water
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100 g Jasmine Tea Leaves
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3 tbsp Light Soy Sauce
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2 tsp Brown Sugar
For garnishing:
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100 g Ginger, thinly sliced
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2 sprigs Spring onion, thinly sliced
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Red chili, chopped
Langkah-langkah
1
For sauce, add tea leaves into hot water and steep for 10 minutes. Strain the tea and add in the rest of ingredients. Mix well and bring mixture to a boil. Remove from heat and set aside.
2
Place ginger onto a plate and followed by fish fillets. Set aside.
3
Pour water and tea leaves into a wok, cover and bring to a boil. Turn down heat and simmer a further 5 minutes. Place in fish fillets and steam on high heat for 5-10 minutes or until fish fillets are cooked.Remove from heat and pour away residual liquid from the fish fillets.
4
Heat up the sauce if needed and pour over the fish fillets. Garnish and serve hot.