Hongkong style steamed fish

I must really thank homeladychef for sharing her recipe for this Hongkong style steamed fish. It really tastes like what we get at restaurants and I was sooo over the moon for being able to replicate that!

I'd wanted to get seabass to cook this dish but I wasn't able to get it at the market the other day so I got this other fish called boon tong. I have no idea what's that called in English or Mandarin since the fishmonger wasn't able to provide me with the chinese name of the fish. :)

It's quite cheap - I got these three fishes for a mere $6! ok, it was supposed to be $6.50 but the uncle was nice and gave me a discount since I'm always buying seafood from him.

I modified the way I prepared the oil for drizzling over the fish and the ginger that's served together with the fish. I didn't measure the amount of seasoning and ingredients used either... hee.

Hongkong style steamed fish

Ingredients:

• 500-600g fish
• ginger, skinned, slice some and julien some
• a couple bunches of scallions
• sesame oil
• olive oil

Sauce:

• light soy sauce
• rock sugar
• water/ stock

Method:

1. Clean the fish.
2. Place some sliced ginger and scallions on the plate used for steaming. Place the fish on top and top it with more ginger and scallions. 
3. When the water is boiling hot, place the fish into the steamer and steam for about 10min. (Max 10min for 600g fish, add 1min for every 100g more)
4. Meanwhile, prepare the sauce and heat it up using the microwave or on stovetop.
5. When fish is steamed, transfer the fish carefully to a serving plate (only the fish!) and discard all the ginger, scallion and water from the steaming plate.
6. Pour the prepared sauce over the fish.
7. Heat some oil (olive and sesame oil mixed) in the wok and fry the julienned ginger till golden brown. Remove the ginger and scatter it on top of the fish together with scallions.
8. Continue to heat the oil left in the wok till it's smoking hot. Pour this oil over the fish and you're done! :)