I love making this dish. I can’t remember if I’ve ever posted it before here, but this is so easy and delicious to make that I have to keep it here for my children to access them in future.
The best fish to use over here is kuhlbarra seabass. I think it’s a certain breed or brand but the meat and cut of it is thick. The local seabass here, if we fillet it, tends to be super thin.
Steam the fish. I used a wok to steam the fish till just done. The important aspect of this dish is the sauce. Here, I have sesame oil, garlic and loads of ginger.Then add soy sauce and a dash of oyster sauce.Add water. Let it simmer and then add one tablespoon of sugar.To assemble, quickly boil a handful of Chinese greens. Add the fish on top and pour the sauce over. Sprinkle some finely cut bird’s eye chillies if you like it hot. So yummy!
Loves eating...too much.
Pottering about in my kitchen is a joy.
Loves culture and different cuisines; loves buying food books and trying them out.
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The Occasional Cook 