600g Thread Fin (cut)
Some Spinach Leaves
2 tablespoons of Chicken Stock
1 teaspoon of Samsui Ginger Sauce
3 tablespoons of Chicken Stock
1 teaspoon of Sesame Oil
1 tablespoon of Hua Teow Wine
Marinade Thread Fin for at least 1 hr
2 tablespoons of Light Soy Sauce
Dashes of Salt & Pepper
Add 2 tablespoons of Chicken Stock into a 18cm Cast Iron Pot, place Spinach Leaves and follows by marinated Thread Fin. Pour Sauce over and add a little Ginger Paste on top of each piece of Thread Fin.
On High flame and when it is boiling, lower flame to Medium. Cover lid and 'hell' steam for 15 mins. Off flame and let it rest for 15 mins.