50g ginger (shredded)
Some shredded spring onion
2 tbsp hot oil
1 tsp sugar
1 tsp light soya sauce
1/2 tbsp oyster sauce
1 tsp sesame oil
1 stalk coriander root
2 chilli padi
Abt 120ml water
1. Rinse the fish and cut into slices then place onto a plate.
2. Preheat steamer, top the fish with shredded ginger and steam for 6 mins until cooked. Remove.
3. Heat up a pan and bring to boil the sauce till aromatic then pour the sauce over the fish.
4. Pour the hot oil on the fish and garnish with the shredded spring onion. Serve hot.
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