[Guidelines for Nursing Food Standards] Cooking Demonstration - Steamed Fish Fillet with Black Bean Sauce
[Click the video in the second frame to play the cooking steps]
 
Steamed fish fillet with black bean sauce
Material:
Catfish fillet, 10g tempeh, 5g minced ginger, 5g minced garlic, 5g green onion, sugar, light soy sauce, salt


practice:
1. Chop the tempeh into minced beans, add minced ginger, minced garlic, appropriate amount of sugar, light soy sauce, salt, and a small amount of water and mix well until it becomes minced.
2. Thaw the catfish fillet and cut it into small pieces. After steaming, stir the catfish fillets until soft.
3. Cut the green onions into small pieces less than 0.4cm x 1.5cm.
4. First put the fish fillet on the plate, then put the black bean sauce and chopped green onion on the fish, cover it with plastic wrap and steam it for a few minutes.





Warm reminder:
There is a chance that water will come out of the fish fillet after steaming, so the excess water should be removed or sucked away.


This dish is based on the Nursing Food Standard Guidelines Level 5 (i.e., the International Dietary Standards for Dysphagia (IDDSI) Level 5)