INGREDIENTS: 1 roll Japanese tofu, cut into 6 pieces 6 slices monk fish 6 sprigs Choi Sum (Chinese flowering cabbage)
SEASONINGS: 2 tbsp Yeo’s Hot Chilli Sauce 1 tbsp Light Soy Sauce ½ tsp Yeo’s Pure Sesame Oil ¼ tsp ground pepper
PREPARATION METHOD: - Boil the Choi Sum in hot water until done. Drain well and set aside.
- Set the Japanese tofu on a plate. Mix monk fish with hot chilli sauce, sesame oil and ground pepper, then place on top of the Japanese tofu. Steam over high heat for 5 minutes.
- Spoon the Choi Sum around Japanese tofu and mix with light soy sauce.
