(I hate this photo, should have taken from the bottom of the fish. Looks weird.)
This is a dish I learn from combining many recipes I found on the internet. You can't go wrong with it as long as the fish is fresh. Make sure you don't over cook the fish, and make sure the fish is rested on something where the juice can be drained. If you have a bamboo steamer, just leave it on the steamer itself. The sauce can be anything you like. I choose the simplest which is the combination of Soy Sauce, Vinegar and Sesame oil. Then Pour hot oil onto the fish and you will have a restaurant quality steam red snapper!
1 Red Snapper
2 Stocks of Green Onion
1 Small piece of fresh ginger root, enough to slice into 8-10 slices
2 cloves of garlic
4 tablespoon cooking oil
3 tablespoon soya source
2 tablespoon vinegar
1 teaspoon sesame oil
- Clean and scale the fish thoroughly.
- Make three diagonal cuts on each side of the fish using a sharp knife. Cut until about half way between the skin and the bone.
- Rub the cuts with salt, and insert a slice of ginger into each opening.
- Insert a couple more slices of ginger into the inner part of the fish.
- Steam the fish directly on a steamer (without placing it on a plate). This is to allow any liquid from the fish to drain.
- Steam for 11-13 minutes depending on the size of the fish.
- Mix 3 tablespoons of Soy Source, 2 tablespoon of vinegar and 1 teaspoon of sesame oil.
- Heat 4 tablespoons of cooking oil until it starts smoking.
- Toss in 2 cloves of dice garlic, and some ginger cut into tiny sticks.
- Remove the oil from the fire immediately to prevent the garlic from burning.
- Place the fish on a plate.
- Drizzle the sauce over the fish.
- Pour the hot oil onto the fish.
- Garnish with some cilantros, and green onions. (I have added some Taiwanese sausage in the dish as show in the picture)