This is one of my favorite dishes – simply because it is so easy to prepare! And it takes only 8 minutes to cook. I like to use either a red garouper or green garouper or a sesame garouper. A pomfret works well too. I also like to steam it together with tofu – makes for a more substantial meal and tofu goes so well with the steam fish gravy!
In Hong Kong street markets, the garouper is often sold live (swimming in a fish tank). You pick the one you like by pointing at the fish, then the fishmonger will scoop it up, weigh it and gives you the price. If you are ok with the price, he will de-scale and gut the fish for you.
1 piece soft tofu (optional) – cut into cubes
1 small piece of ginger – about 1/4 inch thickness – cut into narrow strips
1-2 stalks spring onion – sliced into 1 inch strips
light soy sauce or Lee Kum Kee brand flavored soy sauce for seafood
1-2 Tbsp cooking oil
1. Trim off part of the tail and all the fins.
2. Wash the fish under running water for a minute or two until there are no more water bubbles.
3. Place the fish on a plate, with sliced ginger strips on the top and arrange pieces of soft tofu around it.
4. Steam the fish and tofu for 8 minutes.
5. While the fish is in the steamer, heat up 1 or 2 Tbsp of cooking oil.
6. Check the fish after 8 minutes. It might take a bit longer if your fish is big. The fish is cooked when you poke a bit of its flesh and it is white and opaque. It is important not to overcook the fish.
7. Immediately turn off the stove. Sprinkle the spring onions on top of the fish, drizzle with soy sauce and sizzling hot cooking oil.