Lightly sprinkle salt over the fish and gently rub the salt over the surface for 1-2 minutes. Rinse thoroughly under cold water and repeat a few times until fish is cleaned.
500-700 g Whole fish, Salt
Lay scallion stems and ginger slices on plate and place the fish on top.
Ginger, Scallions (stems), 500-700 g Whole fish
Steam the fish for 10-12 minutes over high heat, depending on its size.
While steaming, mix the sauces in a small bowl.
1 tbsp Shaoxing wine, 3 tbsp Soy sauce, 1 tbsp Water, 1 tsp Sugar
Once steamed, carefully remove the residual water from the plate.
Scatter the remaining julienned ginger and scallion greens over the fish.
Ginger, Scallions (greens)
Heat vegetable oil until smoking and pour it over the fish and aromatics to release the fragrance.
2 tbsp Vegetable oil
Drizzle the sauce mix around the fish.
Serve immediately with steamed rice as a main dish.
