Directions

To Cook

1. Place the fish on a plate, then on a steaming rack in a wok.
2. Cover and steam for about 10 minutes or until thoroughly cooked through.
3. Remove plate from the steamer, carefully pour off all of the liquid accumulated on the plate from steaming.
4. Spread half the portion of the julienned ginger and the green portions of the spring onions over the fish. Set aside.
5. Heat 1 tbsp of oil in a frying pan, add the white portions of julienned spring onions and sauté for a few seconds.
6. Combine water, salt, sugar, soy sauce, and white pepper and add the mixture to the spring onions until it simmers. Pour over the fish.
7. Next, heat 3 tablespoons of oil in a frying pan. Add the remaining julienned ginger and chopped garlic. Sauté until fragrant and then pour over the fish.
8. Serve immediately with steamed rice.