1. Stalks of Spring Onions (stems for steaming & leaves for garnishing)
2. Slices of Young Ginger
3. 2 Tbsp Low Sodium Soy Sauce + 2 Tbsp of water + Dash of Chinese cooking wine + 1 Tsp Sesame Oil
4. 1 Tbsp Olive cooking Oil
5. Chopped Garlic & half portion of chopped ginger
6. Frozen Halibut Fillet (from NTUC Finest)
1. Put the fish fillet on top of the stems of the spring onions as they act as a spacer so that the fillet gets steamed more evenly.
2. Lay the ginger slices out on top of the fish fillet.
3. When the water is boiling, steam for about 5-7 minutes or until the fish looks opaque.
4. As the fish is steaming, use a small pan and heat up the olive oil together with chopped/minced garlic & ginger
5. In a separate bowl mix the soy sauce and with equal parts water and sesame oil
6. When the fish is done steaming, pour out all the juices that have collected around the fish. Remove the ginger on top of the fish.
7. Add garnishing on top of the fillet.
8. As the oil is boiling on the side, carefully pour it over the garnished fillet. (listen to the sizzles)
9. Warm the soy sauce mixture and pour it over the fillet and voila! You will get the restaurant look and taste!