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⬇️⬇️English recipe follows⬇️⬇️
大頭菜蒸沙鯭魚

材料：
沙鯭魚1條
大頭菜1舊（約150克）
薑1小舊
辣椒仔1隻
蔥1條

處理：
1. 大頭菜，切粗條，清水浸20分鐘。
2. 薑，去皮。
辣椒仔，去籽。
清水洗乾淨。
3. 沙鯭，斬開1件件。
4. 薑，切絲，放魚上。
蔥，切絲。
辣椒仔，切粒。
5. 大頭菜，清水沖洗乾淨，揸乾水，放魚上。

烹調：
1. 大火煲滾1鑊水。
2. 大火蒸魚10分鐘。
3. 魚蒸好，灑上蔥絲，灒滾油，加入少量生抽。
4. 完成，可享用。

Steam filefish with mustard

Ingredients:
Filefish 1 No.
Mustard 1 No. (About 150g)
Ginger (small) 1 No.
Chili 1 No.
Green onion 1 No.

Preparation:
1. The mustard, thickly slice. Soak in tap water for 20 minutes.
2. Ginger, get it peeled.
Chili, remove seeds.
Rinse thoroughly.
3. The fish, cut in pieces.
4. Ginger, get it shredded and put on fish.
Green onion, get it shredded.
Chili, get it diced.
5. The mustard, rinse thoroughly. Squeeze it and put on fish.

Steps:
1. Heat up a wok of water at high flame.
2. Steam the fish at high flame for 10 minutes.
3. Steam well. Put green onion on top of fish. Pour hot oil over the fish. Put little light soya sauce on top.
4. Complete. Serve.

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Steamed Fish with Preserved Rutabaga