Grouper soup with steam rice vermicelli

Grouper soup with steam rice vermicelli ~ share by Wendy Kwan on 22/7/14.

Ingredients
1 medium size Grouper (gutted, cleaned, scaled & butterfly)
1 knob of young ginger (half sliced and half julienned)
3 chinese mushrooms, soaked and julienned
1 stalk spring onion, cut lengthwise
100g pickled mustard, soaked and julienned
300g silken tofu, cut into large chunks
1 large red chilli, seeded and julienned
3 pcs salted plums (slightly mashed)
A dash of salt (rub on the fish)
1 tomato, cut into wedges

Sauce
2 tbsps cooking oil
1 tbsp sesame oil
3 tbsps soya sauce
7 tbsps water

Soup base
2 fish stock cubes (Knorr)
1.5 litre water

Rice vermicelli
200g Rice vermicelli (Soaked and half boil)

Garnish
1 spring of coriander

Method:
1) Sprinkle salt on both sides of the fish, set aside for 15–30 mins.
2) Boil the fish soup base on high heat, add in rice vermicelli and cook for few mins, drained and set aside.
3) Place rice vermicelli on a heatproof serving dish.
4) Place some sliced young ginger, spring onion, tomato wedges, pickled mustard and mushroom below the grouper (butterfly).
5) Arrange pickled mustard, mushroom, young ginger, spring onion and red chilli on grouper.
6) Arrange silken tofu, tomato wedges, salted plums, spring onion around the grouper and rice vermicelli.
7) Add fish soup base onto the rice vermicelli.
8) Steam at high heat for 10-15 minutes or until the fish eyes are bulging.
9) Prepare sauce, heat oil, add sesame oil and soya sauce. Add water to boil. Pour sauce around grouper and rice vermicelli.
10) Garnish with coriander and served hot.