Ingredient and Portion
Steamed Red Garoupa on Lotus Leaf Recipe 荷叶蒸鱼片食谱
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1 whole red garoupa (about 700g) / 红石斑鱼 1条（约700克）
12 slices carrot / 红萝卜 12片
3 dried mushroom / 冬菇 3朵
6 pcs chicken picnic ham / 鸡肉火腿 6块
10 pcs chye sim / 菜心10棵
1 pc dried lotus leaf / 干荷叶1片
150ml Seasoned Soya Sauce for Seafood / 蒸鱼豉油150毫升
12 slices carrot / 红萝卜 12片
3 dried mushroom / 冬菇 3朵
6 pcs chicken picnic ham / 鸡肉火腿 6块
10 pcs chye sim / 菜心10棵
1 pc dried lotus leaf / 干荷叶1片
150ml Seasoned Soya Sauce for Seafood / 蒸鱼豉油150毫升
Seasoning
1 egg white / 蛋白 1个
1/2 tsp salt / 盐 1/2茶匙
1 tsp potato starch / 马铃薯粉1茶匙
a dash of pepper / 胡椒粉少许
a dash of sesame oil / 麻油 少许
1/2 tsp salt / 盐 1/2茶匙
1 tsp potato starch / 马铃薯粉1茶匙
a dash of pepper / 胡椒粉少许
a dash of sesame oil / 麻油 少许
Method
Preparation / 准备工作
1. Trim the carrot slices to make them look more attractive. Blanch them briefly in hot water and set aside to drain.
红萝卜修剪整齐，放入沸水汆烫，沥干，备用。
2. Soak dried mushrooms in water till soft. Drain and slice them.
冬菇浸水至软。沥干，切片。
3. Blanch chicken ham briefly and cut them into halves.
鸡肉火腿放入沸水汆烫，切半。
4. Blanch dried lotus leaf in hot water till it becomes soft. Trim to an oval shape and set aside to drain well.
荷叶放入沸水汆烫至软，剪成椭圆形状。沥干， 备用。
Method /做法
1. Clean and rinse fish. Separate the head and tail from the body, and split the head into two equal sides. Carefully de-bone the fish and slice the meat into thick pieces (about 12 pieces).
鱼洗净，头和尾巴分开，把鱼头开成一半，然后去骨，鱼肉切厚片（约12片）。
2. Combine fish meat slices with Seasonings and marinate for at least 20 minutes.
鱼肉片加入调味料拌匀，腌至少20分钟。
3. Place lotus leaf on a steaming plate. Arrange fish head on the plate. Arrange carrot, chicken ham, mushroom and fish meat slices alternately. Repeat for the rest of the slices.
荷叶放入碟子，把鱼头排在碟子，把一片红萝卜片、鸡肉火腿片、冬菇片和一片鱼肉排在一起， 重复排列至材料用完。
4. Steam fish for 6 minutes till cooked.
入蒸锅蒸6分钟至熟。
5. Blanch chye sim briefly in hot water and set aside to drain.
菜心放入沸水稍微汆烫，沥干备用。
6. When the fish is done, arrange blanched chye sim by the sides and pour Seasoned Soya Sauce for Seafood over before serving.
把菜心摆在蒸鱼旁边，淋上蒸鱼豉油即可。
1. Trim the carrot slices to make them look more attractive. Blanch them briefly in hot water and set aside to drain.
红萝卜修剪整齐，放入沸水汆烫，沥干，备用。
2. Soak dried mushrooms in water till soft. Drain and slice them.
冬菇浸水至软。沥干，切片。
3. Blanch chicken ham briefly and cut them into halves.
鸡肉火腿放入沸水汆烫，切半。
4. Blanch dried lotus leaf in hot water till it becomes soft. Trim to an oval shape and set aside to drain well.
荷叶放入沸水汆烫至软，剪成椭圆形状。沥干， 备用。
Method /做法
1. Clean and rinse fish. Separate the head and tail from the body, and split the head into two equal sides. Carefully de-bone the fish and slice the meat into thick pieces (about 12 pieces).
鱼洗净，头和尾巴分开，把鱼头开成一半，然后去骨，鱼肉切厚片（约12片）。
2. Combine fish meat slices with Seasonings and marinate for at least 20 minutes.
鱼肉片加入调味料拌匀，腌至少20分钟。
3. Place lotus leaf on a steaming plate. Arrange fish head on the plate. Arrange carrot, chicken ham, mushroom and fish meat slices alternately. Repeat for the rest of the slices.
荷叶放入碟子，把鱼头排在碟子，把一片红萝卜片、鸡肉火腿片、冬菇片和一片鱼肉排在一起， 重复排列至材料用完。
4. Steam fish for 6 minutes till cooked.
入蒸锅蒸6分钟至熟。
5. Blanch chye sim briefly in hot water and set aside to drain.
菜心放入沸水稍微汆烫，沥干备用。
6. When the fish is done, arrange blanched chye sim by the sides and pour Seasoned Soya Sauce for Seafood over before serving.
把菜心摆在蒸鱼旁边，淋上蒸鱼豉油即可。
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