Ingredients1 snapper - washed, cleaned and patted dry
2 stalk of green onions - cut into 5 cm
1 tsp sesame oil
dash of pepper
1 tbsp rice wine
1 tbsp soy sauce
1 small pc ginger - peeled and julienned
2 slices of ginger
1 red chilli - cut into pcs
1 small bunch of salted vegetables - soaked for 20 mins and drained
1 small pc dried soybean ball - pound with mortar and pestle
1 clove garlic - minced
1 tbsp oil
dried soybean with garlic
- Make 2 diagonal slits on the body of the fish on each sides. Arrange green onions in the center of the plate and place fish on top. Stuff ginger slices inside the cavity of the fish head.
- Marinate with sesame oil and pepper. Add soy sauce, rice wine, ginger and cut chillies.
- Slice the salted vegetables and place salted vegetables on the side of the plate.
- Steam over boiling water on high for 5 minutes and switch to medium low heat and steam for another 7 to 10 minutes or till fish is cooked.
- Add oil, dried soybean and garlic in a small bowl and place in microwave.
- Heat on high for 1 to 1/2 minutes or until mixture turns light brown.
- Remove from microwave and add minced garlic. Let cook for 30 seconds or more till mixture is fragrant.
- Pour soybean garlic mixture over the steamed fish.
- Garnish with parsley and serve warm with rice or porridge.