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To make sure the plated dish is completely clear of any scales, run a cleaver over the skin and scrape off any last scales.Pro Tip: Do this under a tap of running cold water to wash the scales away.Optional: Score the fish with two lines across its body on both sides.
Use scissors to cut off the fins and to trim the tail.
Optional: Remove the gills.
Set up your steamer and bring it to a boil, then coat the fish’s top and insides with ginger. This will reduce any fishy smells.
Place the fish in the steamer and steam for 15 minutes or until cooked. To test it, poke a chopstick through. It should be clean when pulled out.
Pour the excess liquid out of the dish after it has been cooked.
Top the cooked seafood with spring onions and bring the oil to smoking point in a small saucepan. Pour it over the aromatics to sizzle.Pro Tip: You should see a light layer or smoke coming up from the oil once it reaches smoking point.
Meanwhile, combine the light soy sauce, sugar and water in a small saucepan with 1 tbsp cooking oil. Bring to a boil then turn off the heat and set aside.
Pour the sauce AROUND the fish to prevent it from getting soggy.
Use a fork and spoon to break off the head and tail from the body.
Keep the utensils close together and cut along the length of the fish along the center from one end to the other.
Push the meat aside. The top half can be pushed up and the bottom half to the bottom.
Use the spoon to scoop up the bone. Gently pull it away from the body and place the whole bone on an empty part of the plate.
Put the meat back onto the body where it was before, this time just without the long bone inside.
Spoon some sauce over the fish to season.
Serve immediately as is!