Ingredients
Fish 1 kgGinger (julienned) 1 inch piece
Carrot (julienned) 1 small
Spring onion 1 bunch
Soya sauce ¼ cup
Oyster sauce 1 tbsp
Sugar ½ tsp
Chili garlic sauce ½ tsp
salt to taste Black pepper to taste
Sesame oil ½ tsp
Method
Score the fish on both sides. Rub the fish with salt and
pepper, including the cavity.
Separate and slice the greens and white bulbs of the spring onions.
Stuff the cavity of the fish with the greens of the spring onions and
the ginger. Place the fish on a foil. Mix together the soy sauce, oyster
sauce, chili garlic sauce and sugar. Pour over the fish. Place the
sliced spring onions and julienned carrots on top. Steam over boiling
water for 10 minutes or till done. Heat sesame seed oil. Pour over the
cooked fish. Serve at once
pepper, including the cavity.
Separate and slice the greens and white bulbs of the spring onions.
Stuff the cavity of the fish with the greens of the spring onions and
the ginger. Place the fish on a foil. Mix together the soy sauce, oyster
sauce, chili garlic sauce and sugar. Pour over the fish. Place the
sliced spring onions and julienned carrots on top. Steam over boiling
water for 10 minutes or till done. Heat sesame seed oil. Pour over the
cooked fish. Serve at once
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