Hong kong style steamed fish

Step 1

Prepare a wok with water, boil it. If the fish is thick, make sure you cut a few strips on the meat or butterfly it. Put it into a plate, scatter ginger strips, spring onions and coriander.

Step 2

When the water is boiling, put in the fish, start the timer (max 10 minutes for 600 g fish, add 2 minutes for every 200 g)

Step 3

While steaming, prepare the seasoning sauce: mix the hot water with rock sugar, chicken cube and light soy sauce. Heat in the microwave for 1 minute.

Step 4

Using a fork or chopstick, dig into the thickest part of the fish to check its doneness.

Step 5

It is suppose to be cooked 99% with a speck of red remaining in the flesh. If not, cook another 1 minute and then check again.

Step 6

When it is cooked, take out the fish into a new plate. Pour away ALL the fishy juices and herbs. Don't worry; you wont regret pouring it away. Pour the seasoning sauce all over the fish.

Step 7

Garnish with ginger strips, lots of spring onions and coriander. Quickly heat up the oil until smoking , Pour this cooking oil over fish. You will hear a very satisfying sizzling sound!