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Recipes of the two dishes were designed to be low in fat, low in salt, low in sugar and high in fibres. To make it easier for everyone to prepare these healthy delicacies for their loved ones, Royal Park Hotel Executive Chinese Chef Ken Wong gave a demonstration as shown below. Please also refer to the recipes.

Stir-fried giant garoupa fillet string with asparagus

Ingredients (serves four)

Instructions

1. Rinse the giant garoupa fillet and slice it. Marinate with salt for five minutes, and pierce through the sliced fish with asparagus to make it looks like a hairpin. Set it aside;

2. Mix egg white, cornstarch and oil to make egg white mixture, then immerse the garoupa slices in the mixture;

3. Heat up oil in a wok and fry the garoupa fillets on medium heat until it turns golden brown. Remove from oil and set aside;

4. Dice shallot, spring onion and ginger and set aside;

5. Stir fry the spring onion and ginger until fragrant, pour in the chicken stock and add soy sauce. Simmer on low heat to make thickened sauce;

6. Pour the sauce on the fish fillets, and garnish with cooked Shanghai cabbage and cherry tomatoes depending on personal preferences.

Wolfberry fruit and chrysanthemum pudding

Ingredients

Instructions

1. Rinse the wolfberries and chrysanthemum. Simmer them in water;

2. Pour the water in Step 1 on sugar and gelatine, mix them to make gelatine syrup;

3. Pour the syrup into a mould and put into the refrigerator. Serve after it has solidified.