Ingredients:
Ginger - 1 piece
Scallion – 1 stalk
Small Chilies – 3-5 pieces
Garlic – 1-2 cloves
Salt – to taste
Chinese rice wine – 2-3 teaspoons
Method:
1. Butterfly cut the fish.
2. Marinate the fish with generous amount of salt for 4 hours.
3. Place the sliced ginger, chili and one long piece of scallion on the fish.
4. Pour wine all over the fish.
5. Sprinkle salt and finely chopped garlic over the fish.
6. Place the fish in the steamer to be steamed for 5-10 minutes.
7. Once removed from the steamer, the dish is ready to be served.
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