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hong kong style steamed fish

prelude: i cook by heart and not by measurement, so these are pretty rough but it'll definitely get you close enough!

Main ingredients:

• Fish (my favourite is sea bass)
• Green onions
• Ginger
• Salt
• Peanut Oil
• Seafood soy sauce (it has to be seafood or "for fish")

Directions:

1. Cut green onion in half. Line the bottom of your steaming pan with the white half. Slice the green half into small strips vertically
2. Cut ginger into flat slices. Separately, cut ginger into VERY thin strips.
3. Open the fish and wash all the blood and take out the organs, make sure to get behind the spine as well
4. Dry fish outsides completely (with a paper towel or whatever) then salt the skin, rubbing it in
5. Brush the skin wth peanut oil
6. Put the flat slices of ginger inside the fish.
7. Steam for around ~10 minutes. Make sure the steamer is already hot when you put the fish in
8. While waiting, heat up peanut (or rapeseed) oil and then deep fry the mini ginger slices until golden brown.
9. Once the fish is done, dump all excess water that is in the steaming pan
10. Place sliced green onions and fried ginger on top of the fish
11. Drizzle a healthy amount of the seafood soy sauce on top of the fish. Then, using the ginger-hot-oil, drizzle that on top of everything
12. om nom onomo nomonom nomno om

here are pics from many, many iterations of this recipe!

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