Fish Steamed with Lotus Root

Method

1. 1 Peel the lotus root, slice it into 4mm thick rounds, and soak them in diluted lemon juice to keep them white.
2. 2 Slice the lotus root into thin, even slices 4 mm thick so that it cooks simultaneously with the fish for 13 minutes.
3. 3 Soak the shiitake mushrooms, then cut off the stems and reserve the soaking water.
4. 4 Arrange the lotus root slices to cover the plate completely, then place the fish slices and shiitake mushrooms on top.
5. 5 Pour the rice wine mixed with the mushroom soaking water over the mushrooms, then steam over high heat for 13 minutes.
6. 6 Drain off the fishy liquid, then drizzle with soy sauce and sesame oil, and sprinkle with shredded ginger and green onions.

With an appliance

• Microwave 35 min

  Replace step 5: loosely cover the plate with fish, lotus root, and mushrooms, then microwave at 700 W for 9 minutes, rest for 2 minutes before draining the fishy liquid; step 6 remains unchanged.