Step 1

Gently scrape off any blood left inside the cavity. Rinse the whole fish with plenty of water including the cavity. Pat dry the fish with a paper towel. Use a sharp knife to make 2-3 shallow slits on each side of the fish.

Step 2

Cut spring onions and ginger into 3-inch pieces and slices and lay them on the heatproof plate to prevent the fish from sticking to the pan. Then place the fish over them. Stuff the cavity of the fish with the ginger and spring onions. Place ginger slices over the fish.

Step 3

Use a large deep wok or pot that the whole fish can fit in. Place a steaming rack in the wok and fill the pot with water. Place the fish plate over the rack. Close the lid and steam on high for 10 minutes. ( Larger fish need to steam longer. Increase 2-3 minutes if you are using larger fish. )

Step 4

Meanwhile, the fish is steaming prepare the sauce by combining sauce ingredients in a small bowl.

Step 5

Once the fish is cooked, discard the ginger, springs and steamed water from the fish plate. Place julienned ginger, chillies, and spring onions and place the over the fish.

Step 6

In a small pot, heat 2-3 tablespoons of neutral flavour oil until smoking hot. Pour the hot oil over the fish and shredded vegetables. Next, pour the prepared sauce over the fish. Serve immediately with rice, garlic fried rice, or noodles.