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1 roll Japanese tofu, cut into 6 pieces
6 slices monk fish
6 sprigs Choi Sum
(Chinese flowering cabbage)

2 tbsp Yeo’s Hot Chilli Sauce
½ tsp Yeo’s Pure Sesame Oil
1 tbsp Yeo’s Light Soy Sauce
¼ tsp ground pepper

- 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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