Seafood - Steam Fish With Preserved Olive Leaves


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Steam Fish With Preserved Olive Leaves


Ingredients	· 1 piece silver cod fish (about 500g) · 2 tbsp preserved olive leaves · 7 dried chilies · 1 big onion · 8 shallots

Seasoning	· 1 1 tsp sugar · Salt to taste · Monosodium glutamate to taste


	· Seafood With Mango
	· Shark's fin Soup With Crab Meat
	· Shark's fin With Vegetables
	· Steam Fish With Preserved Olive Leaves
	· Steam Prawn With Mushrooms
	· Steamed Fish In Ginger Sauce
	· Steamed Oyster With Chopped Garlic
	· Stewed Shark's fin With Egg White
	· Stewed Shark's fin With Shreds
	· Stir-fried Eel Sections With Shrimp
	· Stir-fried Large Prawns
	· Stir-fried Shredded Shrimp In Lettuce Cup
	· Sweet & Hot Shells

Method to COOK!

1.	Pound dried chilies, big onion, shallots and 3 tbsp cooking oil with the fruit blender until very fine.

2.	Heat 4 tbsp oil in a preheated wok to fragrant the pounded ingredients over medium heat till aromatic. Add in seasoning and stir fry for about 30 minutes. Blend in preserved olive leaves, stir fry for a while. Remove and leave aside.

3.	Rinse fish and rub with a little salt and sesame oil. Add in shredded black fungus. Steam over high heat for 6 minutes until cooked. Dish up. Pour the sauce over the fish. Sprinkle with chopped coriander and shallot oil. Serve hot.

Check out Cantonese Cuisine in Hong Kong

Hong Kong Cantonese are specialists in cooking live seafood.