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Ingredients
4 servings
1pomfret
medium-sized, white pak cheong or tau tai
¾ tspsalt
1 Tbspginger
old, finely chopped or grated
2mushrooms
soaked and thinly sliced
1 Tbspgoji berries
kei chee, washed and drained
2 stalksspring onion
cut in 3cm length
white pepper
Sauce Ingredients
Instructions
Step 1
Clean fish and make two slits on either side of the body. Rub fish inside and out with salt and ginger and set aside for 10-15 minutes.
pomfret1 
salt¾ tsp
ginger1 TbspStep 2
Combine sauce ingredients in a small bowl. Place fish on a heatproof dish, then pour contents of bowl over it.
light soy sauce1 Tbsp
oyster sauce1 tsp
sesame oil1 ½ Tbsp
sugar½ tsp
water1 TbspStep 3
Arrange sliced mushrooms and spring onion around the fish and sprinkle with kei chi. Add a dash of pepper.
mushrooms2 
spring onion2 stalks
goji berries1 Tbsp
white pepperStep 4
Steam the fish for 10 minutes. Serve immediately.
Notes
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