Steamed Sole with Lily Buds

Have fun preparing this mushroom dish!

Pour boiling hot water over the lily buds and the tongu mushrooms and soak for 30 minutes. Then cut the lily buds in half. Remove the stems from the tongu mushrooms and cut their caps into thin strips.

Wash the inside of the fish thoroughly and dry it with kitchen roll. Place on an ovenproof plate.

Clean the spring onions and cut them diagonally into fine rings. Remove the peel from the ginger and garlic, chop very finely. The lily buds,

Tongu strips, rinsed ginger, beans, scallions and garlic decoratively on and around the fish. Mix soy sauce, sesame oil and sherry, pour over, season with salt and add sugar.

Place the fish on a strainer or on two inverted cups in a generously sized saucepan that has been previously filled about two finger widths with water. Cover and steam for about 10 minutes. Serve immediately on the same platter.

Replace with tofu cut into fine strips.

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