3 to 3.5 tablespoon light soy sauce (good brand), 2/3 cube of chicken stock + 1/3 cup hot water, 2 pieces of rock sugar
Preparation
Prepare a wok with water, boil it. If the fish is thick, make sure you cut a few strips on the meat or butterfly it. Put it into a plate, scatter ginger strips, spring onions and coriander.
When the water is boiling, put in the fish, start the timer (max 10 minutes for 600 g fish, add 2 minutes for every 200 g)
While steaming, prepare the seasoning sauce: mix the hot water with rock sugar, chicken cube and light soy sauce. Heat in the microwave for 1 minute.
Using a fork or chopstick, dig into the thickest part of the fish to check its doneness.
It is suppose to be cooked 99% with a speck of red remaining in the flesh. If not, cook another 1 minute and then check again.
When it is cooked, take out the fish into a new plate. Pour away ALL the fishy juices and herbs. Don't worry; you wont regret pouring it away. Pour the seasoning sauce all over the fish.
Garnish with ginger strips, lots of spring onions and coriander. Quickly heat up the oil until smoking , Pour this cooking oil over fish. You will hear a very satisfying sizzling sound!
