Steamed Grouper Fillet with Matsutake Mushroom by Wong Wing Keung

• 2 pieces (around 60 gram) of grouper fillets 斑件 2件約60g

• 2 pieces of frozen matsutake mushrooms 急凍松茸片 2塊

• 1 piece of fresh lotus leaf 鮮荷葉 1塊

• 5 gram of ginger, thinly sliced 薑絲 5g

• ¼ teaspoon of salt 鹽 ¼茶匙

• ¼ teaspoon of sugar 砂糖 ¼茶匙

• ¼ teaspoon of white pepper 胡椒粉 ¼茶匙

• 1 teaspoon of corn starch 生粉一茶匙

• 1 tablespoon of oil 油 ¼茶匙

Rinse fresh lotus leaf and place it at the bottom of the steam basket. 荷葉清洗乾淨放蒸籠底。
Seasoned grouper fillets with salt, sugar, white pepper and the mixture of cornstarch and water. 斑件以鹽、糖、胡椒粉和生粉水調味。
Place the grouper fillets on the lotus leaf. Put sliced ginger and matsutake mushrooms on the top. Steam the grouper fillets in steam oven for 4 minutes. 把斑件放入蒸籠再加入薑絲、松茸蒸4分鐘。
Heat up the oil and sprinkle the boiling oil on to the grouper fillets. 灑少許滾油於斑件上。

Gaggenau 400 series combi-steam oven