Recipe Ingredient
- 450g garoupa (use the tail end portion of the fish)
- 2 stalks spring onion
- 1 tbsp finely shredded young ginger
- 2 bird's eye chillies, diced or chopped
- 1 tsp diced red chillies
- Some spring onion curls
- Some coriander leaves
- Sauce:
- 1 tsp chopped garlic
- 2 tbsp sesame oil
- 2 tbsp premium fish sauce
- 1/2 tsp sugar
- 1/8 tsp pepper
Instructions
- Clean garoupa and make two diagonal slits on both sides of the fish.
- Place spring onion stalks on a heat-proof plate or dish. Arrange fish over the spring onion stalks.
- Steam over high heat for 5 minutes. Remove the dish from the steamer and discard excess liquid and spring onion stalks.
- Heat sesame oil in a wok and fry garlic until lightly golden.
- Add premium fish sauce. Cook briefly for about 10 seconds.
- Add remaining sauce ingredients to mix. Dish out and pour over the half-steamed fish. Arrange ginger shreds and bird´s eye chillies over the fish. Continue to steam for another 7-8 minutes or until fish is cooked through.
- Remove fish from the steamer and add remaining ingredients.
- Serve the steamed fish immediately or while still hot.
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