Steamed eggs and milk with fish fillets
120g grass carp meat
3 eggs
1/2 cup warm water
3 tbsps fresh milk
2 tbsps diced spring onion
2 tbsps shredded ginger
Marinade for grass carp meat
1/2 tsp salt
1/2 tsp caltrop starch
1/4 tsp Pat Chun Gourmet light soy sauce
1/2 tsp oil
1/2 tsp Pat Chun Gourmet light soy sauce
1/4 tsp Pat Chun Gourmet dark soy sauce
1/4 tsp salt
1 tsp caltrop starch
4 tbsps water
  1. Slice and butterfly fish. Mix with marinade.
  2. Whisk eggs. Mix with warm water, milk and salt. Pour the mixture onto plate and steam for 20 minutes,
  3. Stir fry shredded ginger until fragrant. Stir fry fish until cooked. Add sauce and bring to the boil. 
  4. Add diced spring onion and put fish on top of steamed egg. Serve immediately.