Hong kong style steamed fish

Ingredients

• 1 fresh fish, preferably grouper, seabass, not more than 1kg, mine was 600g.
• ¼ cup of very fine fresh ginger strips
• ¼ cup of spring onion strips
• A few sprigs of fresh coriander
• 4 tablespoons oil

Seasoning sauce:

• 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!

Questions

Photos of members who cooked this recipe