Chef Hong Jian Zhu,
North Garden Restaurant
Lotus flower, wolfberries, and black fungus infuse steamed fish with exotic and earthy flavour. Fish is a key component of traditional Chinese meals—it represents the abundance of always having something leftover for tomorrow.
24 oz basa fillets, cut into 2″ pieces (can sub any white fish)
1/2 tsp salt
pinch of black pepper
1/2 tsp sugar
1 tsp light soy sauce
1 tsp oyster sauce
1 tsp potato starch
lotus leaves to line steamer
handful dried lotus flowers, soaked
10 dried red Chinese dates
1 Tbsp dried wolfberries (a.k.a. goji berries)
6 pieces black fungus, soaked
1 Tbsp finely sliced ginger
2 Tbsp diced scallion
1. In a large bowl, combine fish, salt, pepper, sugar, soy sauce, oyster sauce, and potato starch.
2. Place steamer basket into a large pot. Add enough water to almost reach steamer bottom. Remove steamer and bring water to boil.
3. Line steamer with lotus leaves. Transfer fish mixture to steamer basket.
4. Evenly sprinkle remaining ingredients over fish mixture.
5. Cover steamer and cook for 20 mins.
Yield 4 servings