1 fresh garoupal/sea bass – butterfly (get the fishmonger to do it for you)
6 slices ginger
2 stalks spring onions – white part cut into 6 inch long
1 bowl shredded spring onions (green part)
1 chilli – sliced into strips
2 tbsp shredded ginger
3 tbsp Benefit Coco Premium Coconut Cooking oil/vegetable oil
150 ml chicken stock
3 tbsp premium light soy sauce
4 small rock sugar
1 tbsp Seafood soy sauce (Tai Hua brand)
1) Washed the fish and make diagonal cutcuts across each side of the fish. Rb with salt, pepper. Place the fish on a heat proof plate with the white part of the spring onion at the bottom and ginger slices on the fish.
2) Steam over rapidly boiling water with lid covered tightly for 10-15 minutes. Fish is cook when the eyes popped out. Remove the fish from the steamer and pour away the fish juices.Place the fish in a clean plate and spread shredded spring onions and ginger on the fish.
3) In a small pan, bring sauce ingredients to a slow boil till sugar has dissolved thoroughly, Drizzle a tsp of hua tiao jiu. Taste accordingly.If too salty add more water.
4) Heat oil in a small pan till smoking hot and carefully pour all over the fish. There should be a sizzling sound, pour the prepared sauce around the fish and serve hot.