Steamed Batang in Cantonese Style Recipe

Preparation Time: 10 mins
Cooking Time: 10 mins

Serving size: 2 Adults & 2 Children 

Ingredients
1. Batang (about 600g) (Alternative use Pomfret fish)

Ingredients - Marinade (B)
1. Fish sauce, 1/2 teaspoon
2. Soy sauce, 1 teaspoon
3. Hua Tiao wine, 1 teaspoon
4. Ginger (gridded), 1 teaspoon
5. Pepper, 1/4 teaspoon
6. Corn starch, 1/2 teaspoon
7. Sesame oil, 1 teaspoon
8. Garlic oil, 1 teaspoon

Garnish
1. Fried chopped garlic   
2. Chinese parsley 

Preparation Instructions
1. Use a metal plate to prepare the fish. Clean and rinse fish with water and pat dry.
2. Slice fish into half, and open the fillet up, while leaving the bone.
3. Mix all the marinade ingredients (B) in a small bowl. Cover the fish fully with the marinade.
4. Flip one side of the fish back, and put a metal spoon in between the fillet - at the stomach.

Cooking Instructions
1. Prepare a steaming pot by bringing the water to boil.
2. Steam the fish on high heat for 10 minutes.
3. Turn off the stove. Remove the metal spoon in the fish stomach. 
4. Sprinkle the fried chopped garlic and Chinese parsley.

Storage
Best eaten fresh, do not leave overnight

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* 1 serving = 1 2/3 serves meat and others

Serving sizes are a guide only based on recipe amounts.