Steamed Fish Fillet with Preserved Mustard Green

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No. of Servings: 

 

10 Serving size: 120 gm 

 

Ingredients:

 

1. Boneless fish fillet 1 kg 

2. Preserved sweet 300 gm mustard green (甜梅菜) 

3. Chicken breast, sliced 200 gm 

4. Dried mushroom, soaked and sliced 5 pcs 

5. Red date, pitted 10 pcs 

6. Ginger, sliced 20 gm 

7. Tapioca starch (flour + water 50/50) 20 gm 

 

Seasoning: 

 

1. Light soy sauce 15 ml 

2. Sugar 15 gm 

3. Dark soy sauce 10 ml 

4. Cooking oil 20 ml 

5. White pepper 3 gm 

6. Water 50 ml

 

Method:

 

1. Rinse fish fillets and cut them into 10 pieces. Lightly mix with the tapioca starch and set aside. 

2. Rinse the preserved mustard green and cut it into small pieces. 

3. Slice chicken and ginger, then set aside. 

4. Soak dried mushrooms and slice them. 

5. Rinse red dates, cut each into 2 and discard the pits if any. 

6. Add the rest of the ingredients into a mixing bowl. Add the seasonings and mix well. 

7. Lay out fish slices and top them with the seasoned ingredients. 

8. Steam for 7 minutes or till cooked. Do not overcook.

 

For soft diet:

 

1. Separate the cooked ingredients from the sauce.

2. Chop the ingredients separately on a clean cutting board and set aside.

3. Use 5 heart-shaped moulds and fill them up with the ingredients. Transfer them onto a serving plate.

4. Pour the sauce over the dish and around the plate.

 

Source: Singapore Silver Pages, an initiative by the Agency for Integrated Care. Reproduced with permission.

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