Steamed lapu-lapu (steamed grouper in soy sauce)

Ingredients

• 600 g of fish cleaned by removing the scales, guts and gills
• 1 teaspoon of sugar dissolve in 1 tablespoon rice vinegar
• 1 inch ginger, peeled and julienned.

For the sauce:

• 3 tablespoons soy sauce
• 3 tablespoons water
• 2 tablespoons rice vinegar
• 2 ½ tablespoons sugar
• ½ teaspoon sesame oil
• ¼ teaspoon ground white pepper

The aromatic:

• 1 inch ginger, peeled and julienned
• 2 stalks green onion
• 2 ½ tablespoons vegetable oil

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Preparation

• Arrange the steamer or a big wok with prop on the middle to hold the plate of fish while steaming. Drain the fish and pat dry using paper towel and place in a plate.
• Evenly pour the rice vinegar mixture on top and inside the fish cavities. Arrange the ginger pieces on top and place the plate on the steamer.
• Start steaming the fish and continue until it is fully cooked. It should be soft inside when poke with fork.
• For the meantime, prepare the sauce:
  In a small bowl mix 3 tablespoons soy sauce, 3 tablespoons water, 2 tbsp rice vinegar, 2 ½ tablespoons sugar, ½ teaspoon sesame oil and ¼ teaspoon ground white pepper until you attain this exotic sauce.
• In addition, prepare the aromatic such as 1 inch ginger, peeled and julienned, 2 stalks green onion , chopped lengthwise and a small bunch of flat leaf parsley or coriander or cilantro or Chinese celery, chopped. In addition, about 2 ½ tablespoon vegetable oil is also needed.
• Take the cooked fish from the steamer. Discard the ginger and the fish liquid all together. Carefully place the fish in a big serving plate and arrange the fresh ginger on top of the fish.
• Heat the oil in a small sauce pan and slather the hot oil on the fish. In the same pan, heat the soy sauce-rice vinegar mixture until bubbly. Then slowly pour the hot soy sauce mixture on top. Sprinkle the chopped leek and flat leaf parsley on top. Serve immediately along with lots of steamed rice and your preferred soup.