Steamed Vegetarian Fish with Lemon and Pickled Mustard

I’ve been craving steamed vegetarian fish for a long time, and I finally have all the ingredients in my mind to make this dish. I must say that the lemon really complement the saltiness of the pickled mustard (hum choy) well.

Ingredients

• Vegetarian salmon, about 3 cm thick slices
• Soft tofu, about 3cm thick slices
• Pickled mustard (hum choy), dice the stems, use the leaves as base layer
• Tomatoes, sliced or halved (if using cherry tomatoes)
• Lemon juice and slices
• Ginge, sliced
• Enoki mushrooms
• Cilantro, chopped
• Soy sauce
• Salt & white pepper to taste

Method

1. Lay the pickled mustard leaves as the base in a plate.
2. Arrange the ginger, fish and tofu according to your liking.
3. Sprinkle the chopped pickled mustard stems and tomatoes around the fish and tofu.
4. Pour lemon juice and a dash of soy sauce, salt and pepper onto the dish and arrange lemon slices on top of the fish and tofu.
5. Steam the dish forabout 30 minutes. I’m not sure how long a normal fish would take to cook, so please make sure that your fish is cooked if you’re not using vegetarian salmon.
6. Sprinkle enoki mushrooms on the dish when the dish is done. Turn of the heat and replace the cover to allow the heat to just soften the enoki mushrooms.
7. Garnish with chopped cilantro.

Preparation & cooking time: 45 minutes (15 to prepare, 30 to steam)…. 10 mins to eat… LOL…