Steamed Fish, Hong Kong-Style

1 fresh fish, about 1 kg in weight
1/4 cup very fine fresh ginger strips
1/4 cup very fine spring onion strips
a few sprigs of fresh corianerd
4 Tblsp light soy sauce1 tsp chicken stock powder + 2/3 cup hot water OR 2/3 cup hot chicken stock
1 tsp sugar
4 Tblsp of oil

1. If the fish is thick (such as a grouper), butterfly it. Lay the fish on a heat-proof or suitable plate for steaming, such as a metal plate. Scatter ginger strips over the fish, shoving some of it under the fish. Put enough water into your wok and heat it up.

2. Steam for 10 minutes. I usually steam for 8 mins then open to check with a fork or chopstick by digging into the thickest part of the fish. (Remember not to overcook if not the meat will turn tough). When done, pour away 80% of any liquid that comes out of the fish.

3. Mix the hot chicken stock with the sugar, light soy sauce and stir until the sugar is all dissolved. If using chicken stock powder (can use msg instead of chicken stock but I don’t take MSG at home), mix it with the hot water, sugar and light soy sauce. Do this step when the fish is nearly cooked, because you want the sauce to be hot.

4. Pour the prepared sauce (which should still be hot) all over the fish. Add the spring onions and coriander now, or after the oil is poured, depending on your liking. Work quickly now, because the fish should be served hot. I usually do Step 3 just before I take the fish out of the wok.

4. Quickly heat up the oil until smoking, really smoking hot (be careful!), and pour all over the fish. There should be a hissing sound as the hot oil hits the skin.

Fish is ready to be served! This is the closely I have gotten in taste compared to those hong kong style served at zhi char stores. Still got slight difference in taste and may be due to MSG used and different soya sauce and chicken stock. This style goes well with Parrot, Thunder (actually most snappers) and gao. Still hunting for the best teochew style steamed fish. So far all experiments have been disappointing. Never get the zhi char taste after many attempts. So if anyone got detail recipe, share with me k.

Thanks and have fun cooking.