I recommend getting these ingredients at your local Asian grocery store, because often the seafood counter will cut and clean the fish for you!
1
Take your cleaned fish and slice diagonally into each side for the flavor to get deep inside.
2
Brush both sides with Shaoxing Wine, then stuff the inside of the fish with sliced ginger and scallions.
3
Steam the fish on a heat proof plate for 10 to 12 minutes.
4
The fish is done once the eyes are opaque and bones are lightly translucent.
5
In a small bowl combine and mix together the sauce ingredients.
6
Remove the stuffing and pour the sauce over the fish.
7
Top fish with fresh aromatics then pour hot oil over them to flash toast them.
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