| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Ready, Steady, Cook |
1 |
servings |
INGREDIENTS
| 15 |
ml |
Garam masala |
| 5 |
ml |
Each of chervil; dill and coriander, |
|
|
; chopped |
| 1 |
|
Fillet carp |
| 250 |
g |
Ung Choi; steamed |
INSTRUCTIONS
FOR THE STEAMED FISH
1 Pour 900ml-1.2l/1 1/2-2 pints water into a wok over the heat and
stir in the herbs and spices. Put a steamer over the wok.
2 Wrap the fish fillet in the cooked Ung Choi, season and steam.
Serve with Rosti and sweet and sour sauce.
Converted by MC_Buster.
NOTES : Chef - Phil Vickery
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.
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