Recommended serving size: 4-6 pax
Ingredients:
1pc fresh 700-900g hybrid grouper (gutted and scaled)
2 stalks spring onion, white part, 5" long
3 stalks spring onion, green part, shredded
7 slices ginger, quarter sized
3 Tbsp. ginger, slivered
2 1/2 Tbsp. soy sauce
2 Tbsp. chicken stock
2 1/2 Tsp. brown sugar
2-3 Tbsp. peanut oil
Directions
Step 1:
Rinse fish, place 2 stalks of white part spring onion on your steaming dish and place fish over. (This lifts the fish slightly away from the surface of the dish and allows steam through for more even cooking.) Tuck ginger slices into the fish gut cavity and place the rest all over the top of your fish.
Step 2:
Once water boiled, put fish (on plate) in the steamer or in the wok on top of stainless steel stand. Cover tightly and steam over high heat for 10 mins (for small fish) to 13 mins (for extra large fish). To check if the fish is cooked look for eyes popping out and the side fins to be raised. Remove fish at once from the steam.
Step 3:
Carefully pour out the accumulated cooked fish moist/juices into a separate bowl.
Step 4:
In small pan, add 1 tbsp reserved fish juice (if any), chicken stock, soy sauce and sugar. Stir vigorously over low heat until sugar melted and sauce is slightly reduced.
Step 5:
Remove ginger slices from fish. Sprinkle slivered ginger, and shredded spring onion over the fish evenly. In small pan, heat up oil until smoking hot. Carefully pour hot oil all over fish. The oil should make sizzling sound as it hits the fish. The oil will slightly cook the spring onions and ginger, releasing their fragrant aromas to complement the steamed fish. Step 6: Pour prepared soy sauce around the fish and serve hot. Enjoy!
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