- 1lb whole fish (live)
- 2 tbsp ginger, julienned
- 2 stalks green onion (䓤)
- 1/2 cup coriander (Chinese parsley 芫茜)
- Scrape off remaining scale from the fish with a dull knife in the sink
- Cut off any remaining intestines (like ‘yu piu’ – floater)
- On low running cold water, rinse and peel off all the red stuff and film in the inside of the fish
- Rinse the whole fish with cold water, drain, and let it stand in a plate to dry
- Place ginger inside and on top of the fish, and place fish in a long plate
- Place a low steaming rack in the wok and pour in water up to rack level. Turn up heat until boiling.
- Place fish on rack and cover
- Cooking time table as follows:
Fish weight Heat level Time
1 lb. 9. 7-8 mins
1 lb. 2 oz. 9. 10 mins
1 lb. 4 oz. 8. 12 mins
1 lb. 6 oz. 8. 13- 14 mins
1 lb. 8 oz. 7. 15 mins
- Test for doneness by inserting a chopstick into the thickest part of the fish. It is done when the chopstick can go through easily.
- When it’s done, turn off the heat and put the green onion and coriander on top of the fish. Cover and steam for 1min.
- Pour out the water from the plate, leaving a little behind.
- Heat up some oil (~1/3 cup) and pour onto the fish with your spatula (‘jan yau’)
- In a bowl, add a sprinkle of sugar, 2 tbsp hot water to dissolve, and soya sauce (2-3 rounds). Pour on top of fish.
- At the market, ask them to clean out the fish (de-gut and de-scale) and cut off the fin (‘kay’)