CC license


Ingredients:

  • 300g fresh wan-yu or water fish fillet
  • 2 stalks spring onion

Ingredients for Ginger Sauce
  • 2 tbsp vegetable oil
  • 100g fresh ginger
  • 50ml water
  • 1 tsp water
  • 1 tsp oyster sauce
  • 1 tbsp shaoxing wine
  • 1 tbsp cornflour water (for thickening)
  • 1 tbsp fried garlic oil
  • 1 tbsp coriander leaves
  • 1 tbsp spring onion (shredded)
  • dash of sesame oil
  • dash of chicken granules


Method:

Ginger Sauce:
  1. Using a food processor, process the fresh ginger and water till very fine texture
  2. Pour into a wok then add in the rest of the ingredients for the ginger sauce
  3. Cook till boiling point, lower heat then add in cornflour water
  4. Dish up and set aside

Preparing  fish:
  1. Before steaming, slice open fillet on the side but do not cut all the way
  2. Insert the 2 stalks of spring onion in the middle

Steaming the fish:
  1. Line the spring onion on a steaming tray and top with the fish
  2. Steam fish on high heat till cooked (10 to 12 mins)
  3. Remove fish and pour away water
  4. Pour ginger sauce and sprinkle fried garlic oil over fish
Garnish with coriander leaves, spring onion
Serve immediately