Champion EatSmart Dishes
Dragger on the Silver River
"3 Less" Dish
Feature
Figs are very rich in dietary fiber, while its natural sweetness can bring out the freshness taste of fish.
Sylvia LAM
Chairlady, Hong Kong Dietitians Association
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Ingredients to serve 4
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Coral Trout Fillet
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150 g (about 4 taels)
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Dried Fig
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12 pieces
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Water
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2 bowls (480 ml)
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Winter Melon (unpeeled)
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150 g (about 4 taels)
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White Radish (cut into long strip)
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70 g (about 2 taels)
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Baby Chinese Cabbage (cut into rectangular leaves)
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30 g (about 1 taels)
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Indian Lettuce Head (thinly sliced)
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30 g (about 1 tael)
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Carrot (cut into long strip)
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10 g (about 1/3 tael)
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Broccoli (florets)
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4 pieces
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Seasonings
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Salt
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3/4 teaspoon
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Cornstarch
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3 and 1/2 teaspoons
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Canola Oil
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2 teaspoons
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Cooking Method
- 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.
- Stew dried figs in 1 and 1/3 bowls of water for 4 hours. Set aside.
- Cut winter melon into small cylinder-shaped pieces. Spoon out flesh in the centre to make a well. Set aside.
- Bring 2/3 bowl of water to the boil then add 1/4 teaspoon of salt. 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.
- Roll coral trout in Indian lettuce head, then tie the roll with carrot strip. Steam the rolls for 3 minutes. Top the winter melons with white radish rolls, followed by coral trout rolls. Blanch broccoli until done, serve beside rolls.
- Cook fig sauce with 1/4 teaspoon of salt and 1 and 1/2 teaspoons of cornstarch until thickened. Pour over the dish. Serve.
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