cantonese-style-lion-head-snapper

Ingredients : 
1 Fresh Local Seawater-Farmed Lion Head Snapper 500g (get yours HERE)
3 cm Ginger julienned (cut into short, thin strips.)
1 Small bunch scallions cut into 5cm lengths with the white ends separated
1 Bunch Coriander (for garnish)
Salt for cleaning fish
2 tablespoons cooking oil
1 tablespoon rice wine

Sauce mixture:
2 tablespoons soy sauce
2 tablespoons water
1 tablespoons rice wine
1/2 teaspoon sugar

Steps :

• put the ingredients for the sauce mixture into a bowl
• rub salt all over the fish to thoroughly clean it, removing all traces of blood. Rinse the salt away and pat the fish dry. This will enhance the aroma of the fish
• cut 2 to 3 slits on each side of the fish
• on a steaming plate, place the white parts of the scallion together with 1/3 of the julienned ginger at the bottom, and then place the fish on top. Propping up the fish this way will ensure even steaming and also prevent the fish skin from sticking to the plate
• place another 1/3 of the julienned ginger on top of the fish and pour 1 tablespoon of rice wine over the fish
• to steam the fish, bring a pot with about 2cm of water to a rolling boil. Put a steaming rack at the base and place the steaming plate on it. Steam the fish for 10minutes on high heat or until fish is just cooked. FIsh is cooked when you can flake it with a fork
• remove fish and place on a serving plate. Top with coriander and scallions. Discard everything else on the steaming plate
• in a small pot, heat up 2 tablespoons of oil and when it is very hot, put in the remaining ginger and cook till it shrivels up. Pour in the sauce mixture and bring to a boil
• pour the boiling sauce mixture over the fish and serve immediately.