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Shrimp Stuffed Steamed Moi with Ginger-Green Onion Sauce

Demonstrated by: Raymond Siu of Pah Ke’s Chinese Restaurant.
2004 Narcissus Festival on October 17, 2004.

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Ingredients:

Shrimp Stuffed Steamed Moi with Ginger-Green Onion Sauce

  • 1/2 lb large shrimp, shelled, cleaned, and finely chopped
  • 3 large fresh shiitake mushrooms, diced
  • 2 to 3 fresh or canned water chestnuts, diced
  • 2 stalks green onion, finely chopped
  • 1 small bunch Chinese parsley, chopped
  • Salt and pepper
  • 1 teaspoon sesame oil
  • 1/2 tablespoon cornstarch
  • 1 fresh moi (about 3/4 lb), scaled and cleaned
  • Steamed choi sum (Chinese cabbage hearts) for garnish
  • 1 tablespoon julienned green onion
  • 1 tablespoon julienned fresh ginger root
  • 1 large shiitake mushroom, julienned, for garnish
  • 1/2 cup low sodium soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons canola or peanut oil
  • Toasted sesame seeds for garnish (optional)
  • Julienned green onions for garnish (optional)

Directions:

  1. In a small bowl, combine shrimp, diced shiitake mushrooms, water chestnuts, green onion, Chinese parsley, salt, pepper, the 1 teaspoon sesame oil, cornstarch; cover and refrigerate for one hour.
  2. Prepare the moi by cutting along the back of the fish, along both sides of the backbone.
  3. Use kitchen shears to cut away the back bone.
  4. Stuff the moi with the shrimp mixture; steam for 20 minutes.
  5. Place choi sum on serving platter, top with moi, garnish with the julienned green onions, ginger, and shiitake.
  6. Combine soy sauce and the 1 tablespoon sesame oil, pour mixture over the moi.
  7. Heat canola oil; pour oil over the moi.
  8. Sprinkle with sesame seeds and green onions.

Makes 2 servings.

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