Giant grouper with steamed egg white custard and Shaoxing wine (serves 4) 花雕蒸芙蓉龍躉(4位份)

To PDFIngredients1 Oasis Giant Grouper fillet (about 120g), 3 egg whites, 3 dried scallops, 3 tbsp diced celtuce , 150ml water, 1 tbsp Shaoxing wine

Seasoning: 1/8 tsp table salt, ½ tsp caltrop starch, Ground white pepper


Type of cooking

Cooking method: Steaming

Cooking Appliance: Steam Oven

Cooking Appliance: Combination Steam Oven

Cooking Appliance: Steam Oven with Microwave

Recipe Style: Easy

Recipe Style: Seasonal & Holiday

Recipe Style: Others

Food by region: Chinese

Food by region: Asian

Occasion & festival: Everyday Meal

Type of Dish: Main

Recipe by


Type of ingredient



Dried Seafood


Preparation1) Rinse the dried scallops and put them in a small bowl. Add water and steam in the Miele puresteam DG 6010 steam oven at 60°C for 30 minutes. Let them cool and remove the hard part on the rim of the dried scallops. Break them into fine shreds and set aside the soaking water for later use.

2) Dice the fish fillet with skin on. Add seasoning and mix well.

3) In a bowl, whisk together the egg whites, Shaoxing wine and the soaking water of dried scallops. Sieve the mixture into a heatproof dish.

4) Put the diced fish, dried scallops and diced celtuce into the egg white mixture. Steam in the DG 6010 oven at 90°C for 12 minutes until set. Serve.

1) 瑤柱洗淨放小碗內,注入清水,放Miele蒸爐以60°C蒸30分鐘。放涼後摘去硬枕,再撕幼。

2) 龍躉連皮切成幼粒,加入調味料拌勻。

3) 瑤柱浸汁、花雕酒及蛋白拌勻,過茶隔,放耐熱碟中。

4) 龍躉、瑤柱絲及萵筍粒加入蛋白內,放Miele蒸爐以90°C蒸12分鐘至凝固即可。

Tips1) Re-hydrating dried seafood (such as shiitake mushrooms, dried shrimps or fish maws) with the Miele steam oven at 60°C not only saves time, but also better retains the authentic aroma of the ingredients.

2) As a rule of thumb, add 2 parts liquid (such as stock, milk or water) to 1 part egg for a velvety smooth steamed custard. Miele’s puresteam technology offers precise control over both cooking temperature and time. The steam keeps circulating inside the oven, ensuring that no condensation will fall onto your food. Even if you don’t cover your egg custard with cling film, it will still be blister-free.

1) 用Miele蒸爐以60°C浸發海味乾貨(例如: 冬菇、蝦米、花膠等),比傳統水浸更快捷省時,亦能保留乾貨香氣。

2) 蒸嫩滑水蛋的秘訣是1份蛋液加2份液體(如上湯或鮮奶),Miele蒸爐可準確控制溫度及時間,蒸氣在蒸爐內循環,水氣不會滴在食材表面,不用保鮮紙,也可確保蒸蛋表面光滑。