Steam Fish for CNY (Chinese New Year)

Without Cooking the Source

To speed up the serving

Before Serving

1. Prepare the Source

2. Cut Ginger Slices, Spring Onion (For Steaming) Julienned Ginger, Red Chili, Spring Onion (For Serving)

During Service.

3. Make the Source hot by steaming the Sources

4. Steam the fish

5. Fried the oil and pour onto the fish.

Ingredient

Spring Onion, Ginger, Garlic, Red Chili, (Optional, Garlic, Chili Baddy)

Cooking the Source

1. Add Soy Source (75%), Steam Fish Source (25%), Sugar, Hua Diel Wine, Oyster Source, Salt, Water, Scallop Source, Sesame Oil

2. Put oil into the flying pan, ginger, garlic, and flied them till there is aroma. Put the 1 into 2 and flied them.

3. Remove the ginger and garlic, keep the source.

Without cooking the Source also can

Add light Soy Source, Steam Fish Source, Sugar, Wine, Oyster Source, Scallop Source, Sesame Oil, Salt, Pepper, Hot Water, Stir Them all

Optional: You can steam the source above.

Preparation to Steam

Beath the Fish with wine and massage the whole fish with wine and salt

Steaming the Fish and clear the fishy smell

1. Place Ginger Slice & Spring Onion Stem below the fish so as to prop up the fish for cooking evenly or even steaming of the fish and remove all the fishy smell

2, Apply a layer of oil (Peanut oil, Vegetable oil), on the back of the fish, this is to prevent losing of water from the  fish during steaming.

3, Also put Giner Slice & Spring Onion on the fish, you can also place inside the stomach of the fish

4. Make sure the water is boiled before putting in the fish to steam.

5. Steam the fish for about 7 to 8 min. Then shut the fire and let it remain in the pot for another 3 min. Use a chopstick to poke the fish and make sure there is no resistance, or ensure the eye of the fish is prop up, then the fish is well cooked.

5. Throw away all the steam water from the fish (don't use them as fish soup), because the juice has the fishy smell.

Final Touch

1. Put the julienned Ginger, Red Chili, Spring Onion on top of the fish

2. Pour the source on to the fish

3. Add the boiled oil on to the fish.