Hong Kong Style Steamed Fish

Ingredients:

3 slice ginger

5 spring onion (cut into halves)

1.5 tbs hot garlic oil or hot cooking oil

2 tbs good quality light soy sauce + 2 tbs hot water

(I use the premium range from Kuang Woh Hing)

Method: 

1. Peel the green end of the spring onion and soak into a bowl of water. It will naturally curl up.
2. Place the white part of spring onion on plate, then place the fish on top.
3. Slot 2 ginger slice inside the stomach and 1 slice inside the gills.
4.  Turn on high heat and bring the water to boil in the wok. 
5. When boil, place the plate into the wok and steam for 8min (my grouper is about 600g, timing varies on the size of the fish).
6. Pour away the water in the plate, remove the spring onion (white part).
7. Put the spring onion (green part) on top of fish, pour hot oil on top of the spring onion and fish.
8. Then pour the light soy sauce mixture over and served.