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All That Carp on About Chinese New Year Is a Load of Rubb


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Ready Steady

Ingredients:

FOR THE STEAMED FISH
  • 15 ml Garam masala
  • 5 ml Each of chervil; dill and coriander, chopped
  • 1 Fillet carp
  • 250 g Ung Choi; steamed

Directions:

1 Pour 900ml-1.2l/1 1/2-2 pints water into a wok over the heat and stir in the herbs and spices. Put a steamer over the wok.
 
2 Wrap the fish fillet in the cooked Ung Choi, season and steam. Serve with Rosti and sweet and sour sauce.
 
Converted by MC_Buster.
 
NOTES : Chef - Phil Vickery
 
Recipe by: Ready Steady Cook
 
Converted by MM_Buster v2.0l.