INGREDIENTS:1 roll Japanese tofu, cut into 6 pieces6 slices monk fish6 sprigs Choi Sum (Chinese flowering cabbage)SEASONINGS:2 tbsp Yeo’s Hot Chilli Sauce1 tbsp Yeo’s Light Soy Sauce½ tsp Yeo’s Pure Sesame Oil¼ 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.
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