Steamed Fish With Ginger Onion Paste

Isn't this a simple and lovely steamed fish.  Fresh caught grouper weighing about 700 gm.  So delicious, every fleshy part of the fish was completed consumed.  Next time I will take a photo of the bones left, that will explain better, hahaha!

Ingredients

700 gm grouper [garoupa] - cleaned and marinate with some shaoxing wine and 1 tsp cornflour

60 gm young ginger - finely minced

4 stalks of spring onions [white part - finely minced and green part - cut shreds]

1 tbsp oil

Seasoning [mixed together]

1 tbsp each of light soy sauce and oyster sauce

1/2 tsp each of sugar andd sesame oil

salt and pepper to taste

1/3 cup of water

Garnishing

some red chilli curls

coriander leaves

spring onion shreds

some fried garlic crisps 

1. Cleaned and cut fish at the base [separating the flesh and bones] to open up the fish as above.  Make 2-3 slits on both sides.  Rub wine and cornstarch all over the fish and place on steaming plate.
2. Heat oil, stir fry minced ginger and spring onions until aromatic.  Dish out and spread over fish and some at the bottom.
3. Using the same wok, heat up mixed seasoning sauce [not necessary to boil it].  Remove to a bowl and pour over the base of the steaming plate.
4. Steam fish over high heat for 15-18 minutes or until fish is cooked.
5. Remove from heat and garnish with red chilli, spring onions, coriander leaves and fried garlic.
6. Serve immediately.