Method

1. If you’re cooking with a grouper, clean it and remove all bones thoroughly. Slice fillet into large chunks.
2. Lightly beat eggs with a pair of chopsticks to mix evenly, then take note of its amount in the holding bowl.
3. Add about 150% of chicken stock or hot water (as compared to the amount of egg mixture), and season with salt and ginger juice to taste.
4. Pour 80% of the mixture into a wide surface bowl that’s not too deep. Steam it for about 3-4 minutes under high heat till it starts to form into a custard. Remove from steamer, add fish or seafood of your choice evenly, then pour the rest of the 20% egg solution.
5. Return to the steamer and steam for another 4-5 minutes till cooked.
6. Pour some soya sauce and cooking oil on top to taste, then top it with a little fried shallots and spring onion.
7. Serve hot immediately.

To ensure a great steamed egg custard, use about 150 -180% of stock or hot water when compared to the amount of eggs (e.g. 1 bowl of egg and 2.5 bowls of chicken stock). For those that are wary of their cholesterol levels, the eggs can be substituted with egg whites!