Dinner on Saturday (2)

Prepared 4 simple dishes for 6 – (i) honey chicken, (ii) steamed garlic and ginger fish, (iii) kai-lan with vegetable sauce and (iv) steamed eggs. The recipe for the honey chicken was adapted from Bay Books. Here sharing how the steamed fish was prepared. Fry garlic (chopped finely) and set aside. Fry ginger paste (grind ginger and spring onion) and set aside.
Rub salt on cleaned fish and set aside for at least 10 minutes. Wash and drain off.
Place fish on steaming plate and add ¼ cup of water, 2 tbsp onion oil and 1 tbsp soya sauce.
Steam for 5 minutes. Add in fried garlic and ginger paste and steam for another 5 minutes.
Garnish with diced spring onion.

For the vegetable dish, boil the kai-lan for 4-5 minutes and serve it on a plate. Add in vegetable sauce and fried chopped garlic with oil.

Here is the recipe for the steamed eggs.

Ingredients:
4 eggs
1 tsp salt
½ tsp pepper
1tsp soya sauce
1 tsp onion oil
5 chinese mushroom (sliced)
½ bowl minced meat (fried)

1. Place sliced mushrooms and fried minced meat in a steaming plate.
2. Beat eggs in a bowl and add equal volume of water to eggs. Add salt and pepper.
3. Pour the eggs mixture into the steaming plate and steam for 10 –12 minutes using low heat.
4. Pour in soya sauce and onion oil over the surface.
5. Garnish with diced spring onion and serve hot.