Step 1

The fish should be gutted and descaled (by your fish vendor)

Step 2

Clean the fish cavity thoroughly (make sure not more debris and any fish blood that has a stinky smell)

Step 3

Pour some hot water over the entire fish with a ladle a few time.

Step 4

Bring the water in the wok to a boil.

Step 5

Place a stalk of spring onion on the plate, and one chopstick (or a metal spoon) at the middle of the plate.

Step 6

Place the fish on top of the chopstick.

Step 7

Apply some Shaoxing wine to the fish.

Step 8

Steam over HIGH HEAT, LID-ON, UNOPENED for 8 minutes. (Refer to the note section below for exact timing,)

Step 9

Discard the water in the plate after steaming.

Step 10

Blend ingredients (B)

Step 11

Saute ingredients (C) in a pan.

Step 12

Add Ingredients (B) and (D) it the pan. Combined and cook for 1 minute.

Step 13

Spread the ginger paste on the fish. Garnish with spring onions and chili.