Ingredients List

• 1 whole seabass
• Young ginger (cut into thin strips)
• 1 tablespoon Shaoxing wine
• 2 tablespoons cooking oil (vegetable or canola oil)

Soy sauce dressing

• 2 tablespoons Shaoxing wine
• 4 tablespoons light soy sauce
• A dash of sesame oil
• 2 tablespoons water
• Rock sugar to taste (I usually add about 25-30g. Add less if you prefer a less sweet sauce)
• White pepper powder to taste

To garnish

• Coriander leaves
• Spring onion

Cooking Instructions

1. Mix the ingredients of the soy sauce dressing and set it aside
2. Drizzle 1 tbsp Shaoxing wine on top of the fish
3. Place ginger strips on the fish
4. Steam the fish at high heat for about 8-9 minutes
5. Once steamed, remove the fish from the steamer and discard all the fluid from the fish
6. Remove the steam ginger strips
7. Place a fresh set of ginger strips on the fish
8. Heat up the cooking oil in a pan
9. Pour the hot oil over the fish
10. Using the same pan, add the soy sauce mixture and heat until it boils
11. Pour the bubbling soy sauce dressing over the fish
12. Garnish with cilantro and spring onion
13. Serve immediately and enjoy!

Important Notes

• Do not oversteam the fish
• 8-9 minutes of steaming should be sufficient for a fish that has been out of refrigerator for about 30-50 minutes
• Make sure the oil is piping hot before pouring it evenly over the entire steamed fish