Dragger on the Silver River
Ingredients (Serve 4):
| Coral Trout Fillet | 150 gm (about 4 tael) |
| Water | 2 bowls (480 ml) |
| White Radish (cut into long strip) | 70 gm (about 2 tael) |
| Celtuce (thinly sliced) | 30 gm (about 1 tael) |
| Broccoli (florets) | 4 pieces |
| Dried Fig | 12 pieces |
| Winter Melon (unpeeled) | 150 gm (about 4 tael) |
| Baby Chinese Cabbage (cut into rectangular leaves) | 30 gm (about 1 tael) |
| Carrot (cut into long strip) | 10 gm (about 1/3 tael) |
Seasonings:
| Salt | 3/4 teapoon |
| Canola oil | 3 teaspoons |
| Corn starch | 3 1/2 teaspoons |
Cooking Method:
| 1. | Cut coral trout into 4 portions. Season with 1/4 teaspoon of salt, 1 teaspoon of cornstarch and 3 teaspoons of canola oil. Set aside. |
| 2. | Stew dried figs in 1 1/3 bowls of water for 4 hours. Set aside. |
| 3. | Cut winter melon into small cylinder-shaped pieces. Spoon out flesh in the centre to make a well. Set aside. |
| 4. | Boil 2/3 bowl of water then add 1/2 teaspoon of salt. Heat water to a boil, divide white radish strips into 4 portions. Wrap each portion in a piece of baby Chinese cabbage leaf. Season the rolls and winter melon with the boiling, salted water. Steam for 5 minutes. Set aside. |
| 5. | Roll coral trout in celtuce, then tie the roll with carrot strip. Steam the rolls for 3 minutes. Top the winter melons with white radish rolls, followed by coral grouper rolls. Blanch broccoli until done, serve beside rolls. |
| 6. | Cook fig sauce with 1/4 teaspoon of salt and 1 1/2 teaspoons of starch until thickened. Pour over the dish. Serve./td> |
This recipe is provided by Gloucester Luk Kwok Hong Kong – Canton Room.
