Melveen's Steamed Butterfish Ualapue Style
This Steamed Butterfish Ualapue Style is an easy and quick to cook recipe from Melveen. Oyster sauce and mustard cabbage make it a delight.
- 2 pieces Butterfish, cut into bite-sized pieces
- 4 Chinese Lup Cheong Sausages, sliced
- 2 Cloves Garlic, crushed
- 1 small piece of Ginger Root, crushed
- 1 block of Tofu (firm)
- 4 leaves of Mustard Cabbage
- 1/4 Cup Oyster Sauce
- 1/4 Cup Chinese Parsley
- 1/4 Cup Green Onions
Place butterfish in loaf pan. Scatter garlic and ginger root on fish. Place Lup Cheong pieces in pan. Add Oyster Sauce and steam for 10 minutes. Add mustard cabbage just before serving and steam for one minute and serve.