1. Clean fish and pat dry. Set aside.
2. Mix about 1.5 tbsps of soy sauce, 1.5 tsps of sugar and 1 tbsp of hot water in a steaming dish. Add a few dashes of shaoxing wine as desired. Stir till sugar dissolves.
3. Place fish together with sauce in steaming dish, remembering to coat each slice with the sauce mixture. Steam fish for 6-8min, depending on size of fish. (I steamed this serving for 6min, off the stove and kept cover on for another min) Overcooked fish for this Teochew ah nia is a nono
4. In a separate pan, heat about 1-2 tbsps of oil. On medium heat, fry garlic till golden and crispy, then add prepared chai po (see below for preparation of chai po) together with 1 tbsp of toasted sesame seeds. Take note not to overheat the mixture to prevent a bitter aftertaste. Pour mixture all over steamed fish and let it sizzle. (You may want to time it such that the fish is ready just before you're done with the frying.)
And you're ready to serve!
most ingred are by estimation, so do taste and season as desired.
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