Ingredients
-
2 piece Grouper; steak cut
-
2 slices Ginger
-
2 Tbsp. Cooking oil
-
Sauce (Mix all in a bowl)
-
2 dash White Pepper
-
4 Tbsp. Light Soy Sauce
-
1 Tbsp. Rock Sugar
-
2 Tbsp. Water
-
2 Tbsp. Shaoxing Wine
-
Garnish
-
1 stalk Spring Onion; thin julienne, soak in ice water
-
Handful Coriander; roughly chopped
-
Spoonful Crispy Garlic
Directions
Steps
|
1
Done
|
Steam FishClean fish and pat dry. Place ginger in the middle of the steaming plate, and place fish on top the ginger. Bring water in the steamer/wok to a boil on high heat and place fish to steam for 5 1/2 minutes. |
|
2
Done
|
Plating and ServingTowards the last minute of steaming, bring 2 tablespoon vegetable oil in a saucepan over high heat. Check for doneness of fish. When done, remove fish from the steamer and pour away the liquid that condensed on the plate. Arrange spring onion and coriander on the fish. Pour boiling hot oil over the fish. Careful it will sizzle. Using the same saucepan, add sauce mixture. Let it heat up till starts to bubble. Pour over fish. Add more spring onion, coriander and lastly the garlic oil if you have it. Serve immediately with a bowl of white rice! |
