Steamed Fish Hong Kong Style

Part of my banquet feast, this dish, sadly didn't quite look like it in the picture above. Blame it on my poor photography skills if you must. I on the other hand am not so bothered by the look of it since I know how delicious this is. Believe it or not, I loved it so much that I had this twice in a row this week.

Serves 2 - 3

1 medium                       pomfret, snapper or garoupa
5 stalks                          scallion
4 slices                          old ginger
1/2 teaspoon                 sugar
6 tablespoons                light soy sauce
3 tablespoons                cooking oil


Cut the green part of the scallion into 2 inches long each. Shred the white part of the scallion thinly and set aside in a bowl of water.

Place the green part of the scallion on a plate and place the fish on top. Sprinkle 1/2 teaspoon of sugar and drizzle 1 tablespoon of light soy sauce on the fish. Place the sliced ginger on top of the fish and in the gut.

Cover and steamed on high heat for about 9 minutes or until the fish's eyes are fully popped.

Remove the fish from the steamer. Season with 5 tablespoons of light soy sauce and top it with the shredded white scallion.

Heat 3 tablespoon of cooking oil in a small pot. Pour the scorching hot oil over the fish, intentionally over the white scallion and serve.

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