Snow Dish En Papillote
Steam fish in Cantonese style is applied En Papillote, the original cooking & decorating style of France.
Ingredients
Making the Dish
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Sugar, granulated 185 g
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Sesame Oil 85 g
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Chilean Sea Bass or Gindara Fillet 640 g
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Young Ginger, finely julienned 24 g
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Green onion, finely sliced 60 g
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Dried Shitake Mushroom, rehydrated and finely julienned 120 g
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Red Chilli, finely sliced 120 g
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Fennel Bulb, finely sliced 120 g
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Onion, finely sliced 80 g
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Jasmine Rice, cooked 720 g
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Black Sesame, toasted 4 tsp
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Chinese Pickled Plum 8 seed
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Green Onion, finely sliced, Red & Yellow Chilli, finely julienned (for garnish)
Preparation
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Making the Dish
- Combine Knorr Oyster Flavoured Sauce, Knorr Seasoning Sauce, Knorr Rostip All In One Chicken Seasoning Powder, Granulated sugar, Sesame oil, in a mixing bowl and stir until mixed thoroughly.
- Toss fennel, onion, ginger, green onion and shitake mushroom in a small bowl. Transfer vegetable to a steaming tray and place filet of fish atop. Drizzle pre-mixed sauce over the fish and vegetables. Top with pickled plum.
- Insert the steaming tray to a pre-warm steamer. Steam for 8-9 min, depending on the thickness and the size of a steamer.
- Shape Jasmine rice into a ball and sprinkle with black sesame.
- Transfer steamed fish and vegetables to a serving plate and garnish. Serve with warm Jasmine rice ball.
Ingredients
Preparation
