Steammed - Tomato Grouper

Ingredients (2–3 servings)

• 1 whole tomato grouper (~600–800g), cleaned and scaled

• 2–3 slices fresh ginger

• 2 stalks spring onion (white part for steaming, green part for garnish)
  

• 2 tbsp light soy sauce

• 1 tbsp Shaoxing wine

• 1 tsp sugar

• 2 tbsp neutral oil (peanut, canola, or sunflower)

• A few sprigs fresh coriander (cilantro) or spring onions

Preparation

Prep the fish:

Pat the grouper dry inside and out.

Score both sides with 2–3 diagonal cuts (for even cooking and better flavor absorption).

Rub a little salt inside the cavity.

Set up aromatics:

Place ginger slices and white parts of spring onion on a heat-proof plate.

Lay the fish on top.

Scatter tomato wedges around the fish.

Drizzle Shaoxing wine over the fish.

Steam:

Bring water in a large steamer/wok to a rolling boil.

Place plate inside, cover, and steam on high heat for 8–10 minutes (for 600–800g fish).

Fish is done when the flesh flakes easily and the eye turns opaque.

Make the sauce:

In a small bowl, mix light soy sauce and sugar.

Heat neutral oil until hot (light smoke point).

Finish:

Carefully remove fish plate from steamer, discard ginger and spring onion whites.

Scatter julienned spring onion greens and coriander on top of fish.

Pour hot oil over the garnish (sizzling sound = aroma release).

Immediately drizzle soy sauce mixture over the fish and tomato.