Steamed Fish With Chinese Wine Sauce

It is a worthwhile cooking process. This is one of my darling's favourite.

1 fish
5cm ginger (sliced)
2 stalks spring onion (cut into approx. 5cm length)

For Sauce (mixed all in a bowl):
5 tbsp soy sauce
2 1/2 chinese cooking wine
1 teaspoon sugar

For Garnish:
1 stalk spring onion (thinly sliced)
few stalks parsley

1. Steam the fish under a layer of spring onion and ginger for about 15-20 mins. (Spring onion and ginger can cast away the fishy smell)

2. Transfer the steamed fish to a new plate. Pour the sauce mixture onto the fish.

3. Heat approx. 4 tbsp oil and pour the hot oil onto the fish. Garnish with spring onion and parsley, and serve hot.

Note: When preparing spring onion and parsley for garnishing, soak the cut ingredients with water. This is for a better curling effect and to keep the freshness while waiting for the fish to cook.

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