Sliced fish in Steamed egg

“It’s a steamed fish, also a steamed egg dish. 2-1, you have got the best of both!”

Here we have a healthy dish to be categorized as an easy and fuss free cooking. This steamed fish in egg paste surely is one of the best fitted dishes in this category. I learned this recipe from one of the TVB cooking shows I have watched and this, is an adaption to their recipe.

Why is it named ‘safe-for-all’? The reason being (which explained by the chef in the show), this dish would be an easy-to-consume fish dish for all ages. From the aged to young diners, there is no need to worry about nor watch out for fish bones while having fed in large mouthful scoops.

This is simply a delicious soft fish-egg dish that pleases everyone here!

Ingredients
200 grams of boneless fish fillet, sliced (Use any kind of white fish. I used Red Snapper)
1 block of silken tofu
2 fresh Shiitake mushrooms, trimmed and diced
50 grams of Char siew 叉烧 (Chinese roasted BBQ pork), diced
2 – 3 tablespoons of prawn paste (Get the store-bought ready paste will do)
2 large eggs
1 tablespoon of oyster sauce
1 tablespoon of cornstarch
½ teaspoon of sugar
Pinch of salt and grounded white pepper

Garnish (Optional)
Scallions, julienned
Cilantro, julienned

1) Mix eggs, prawn paste, tofu, mushrooms, Char siew, oyster sauce, salt, sugar, pepper and cornstarch together in a bowl. Mince with metal fork to combine well.

2) Place the paste-like egg solution evenly on a large dish. Arrange fish fillets on top of the egg paste.

3) Then, steam on a wire rack in wok with water just slightly above the rack, with lid on. Or, place in electrical steamer. Both methods using high heat, steam for 6 minutes.

A portion of my fish egg dish counts about 150kcal. Healthy and low fat food for all!

Tips: Do not over steam the dish to retain the correct tenderness of the fish and egg.
* Make 101% sure that the fish fillets are bone free, before cooking.