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Bamboo Shoot with Crab Roe and Garoupa
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This is a typical Hong Kong style dish. Steaming helps to preserve the natural taste of the ingredients and the sauce enhances them.
Serves : 4
Ingredients :
20g crab roe, mashed
50g crabmeat, shredded
100g bamboo shoot, sliced
100g Chinese mushrooms, sliced
50g China ham, sliced
300g red garoupa, sliced and steamed
1/2 cup chicken stock
5 slices ginger root
1 stalk spring onion
Seasoning
1/3 teaspoon sugar
1/2 teaspoon salt
few drops sesame oil
1 teaspoon corn flour
Method :
Pace the sliced garoupa, China ham, mushrooms and bamboo shoots on a plate. Add the ginger and spring onion and steam the ingredients for 5 minutes. Remove dish and set aside.
Boil the chicken stock. Add the crabmeat and crab roe. Season with sugar, salt and sesame oil.
Dissolve the corn flour in 3 tablespoons cold water and add to the stock. Stir to thicken.
Pour the thickened sauce over the steamed ingredients and serve.
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