one whole Fish, cleaned or 200 to 300 grams of white Fish Fillet (such as Red Snapper)
Salt and Pepper, for seasoning
3 tablespoons Soy Sauce, or more
1/2 cup Water
4 drops Chili Oil or 1 teaspoon crushed Red Pepper
3 cloves Garlic, minced
2 tablespoon Ginger, thinly sliced
2 teaspoons Sesame Oil
2 stalks Spring Onions, chopped, for garnishing)
2 tablespoons chopped Coriander, stems and leaves, for garnishing
Salt and Pepper, for seasoning
3 tablespoons Soy Sauce, or more
1/2 cup Water
4 drops Chili Oil or 1 teaspoon crushed Red Pepper
3 cloves Garlic, minced
2 tablespoon Ginger, thinly sliced
2 teaspoons Sesame Oil
2 stalks Spring Onions, chopped, for garnishing)
2 tablespoons chopped Coriander, stems and leaves, for garnishing
Procedure:
If using whole Fish, steam whole Fish in steamer until cooked
Depending on how large the fish is, this can take 15 to 30 minutes
Place on serving plate and keep warm in a 200ºC oven.
(If using fish fillets, cut fillets in serving portions
Season with salt and pepper
Line steamer with parchment paper and place fillets
Cover and steam for 10 to 15 minutes or until cooked through
Place in serving plates or keep in steamer until ready to serve)
In a pot, mix the rest of the ingredients and boil
Check seasoning and adjust
Pour over Fish and sprinkle with chopped Coriander and Spring Onions
Serve with steamed rice
Depending on how large the fish is, this can take 15 to 30 minutes
Place on serving plate and keep warm in a 200ºC oven.
(If using fish fillets, cut fillets in serving portions
Season with salt and pepper
Line steamer with parchment paper and place fillets
Cover and steam for 10 to 15 minutes or until cooked through
Place in serving plates or keep in steamer until ready to serve)
In a pot, mix the rest of the ingredients and boil
Check seasoning and adjust
Pour over Fish and sprinkle with chopped Coriander and Spring Onions
Serve with steamed rice