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
Ingredients:
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
Method:
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.
