Hongkong style steamed fish
  • 500-600g fish
  • thumb-sized ginger, skinned, slice some and julien some
  • a couple bunches of scallions
  • sesame oil
  • olive oil
  • 1 tablespoon (15ml) light soy sauce
  • 1 teaspoon sugar or rock sugar
  • 90ml water/ stock
  1. Clean the fish.
  2. Place some sliced ginger and scallions on the plate used for steaming. Place the fish on top and top it with more ginger and scallions.
  3. When the water is boiling hot, place the fish into the steamer and steam for about 10min. (Max 10min for 600g fish, add 1min for every 100g more)
  4. Meanwhile, prepare the sauce and heat it up using the microwave or on stovetop.
  5. When fish is steamed, transfer the fish carefully to a serving plate (only the fish!) and discard all the ginger, scallion and water from the steaming plate.
  6. Pour the prepared sauce over the fish.
  7. Heat some oil (olive and sesame oil mixed) in the wok and fry the julienned ginger till golden brown. Remove the ginger and scatter it on top of the fish together with scallions.
  8. Continue to heat the oil left in the wok till it's smoking hot. Pour this oil over the fish and you're done! :)
Recipe by at http://simplymommie.com/2010/12/hong-kong-style-steamed-fish.html