Whenever you want to steam fish make sure it is fresh. Stale fish is no good for steaming. To ensure that fish is fresh, get live fish. You can also get fresh fish from the market. Make sure the flesh is firm to the touch, bright eyes and red gill. It should have a fishy smell and not stale.

1 fresh fish
2 cm ginger (peeled and cut into thin strips)
1 tbsp chopped garlic
Some spring onions leaves (sliced thinly)
Some coriander leaves (sliced about 2 cm)
2 tbsps cooking oil

Steamed Fish Soy Sauce Mixture:
4 tbsps light soy sauce
2 tbsps shaoxing wine or rice wine (optional)
2 tbsps water
1/4 tsp sesame oil
3 dashes white pepper powder

1. Clean the fish properly and pat dry.
2. Blend the soy sauce mixture in a small bowl and set aside.
3. Place the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with the cut ginger strips.
4. Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok
5. Cover your wok tightly and steam the fish about 8 - 10 minutes. Do not overcook.
6. As soon as the fish is done steaming, transfer it out from the wok.
7. Heat up a wok and add 2 tablespoons of cooking oil. Fry some garlic and ginger.
Pour the hot oil over the steamed fish.
8. Put the wok back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with spring onions and celery leaves .
9. Serve the steamed fish immediately with white rice.
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