Number of serving: 2
Preparation time: 5 minutes
Cooking time: 10 minutes
300g grass carp belly (or any white fish), rinse and drain
13g pickled olives, rinse, wipe dry and finely chop
25g pickled young ginger, coarsely chop
Shredded spring onion
Light soya sauce
Mix well the young ginger with pickled olives, set aside. Arrange fish
on a serving plate. Spread the pickled olive mixture on top of the
fish. Steam over high heat for 8 minutes. Drain away any liquid on the
plate. Sprinkle shredded spring onion on top. Heat 1 tablespoons oil
over high heat until it smokes. Pour the hot oil over the fish.
Sprinkle light soy sauce and serve.
Rinse the fish thoroughly to get rid of any visible blood to avoid
the fishy taste.
Pickled olives help in digestion and reduce thirst.