Wineshark Cooking Class - Steamed Crouching Garoupa 蝴蝶過河蒸石斑

Ingredients (for 4):

• Garoupa - 1 tail (around 1.5 catty)
• Ginger - 1 piece
• Spring onion - 2 sprigs
• Oil - 2 tbsp
• Soy sauce - 2 tbsp
• Sugar - 2 tsp

Procedures:

1. Cut the fish on the bottom almost to the tail. Clean thoroughly.

2. Place the fish on the steaming dish, using chopsticks to hold it up, in the shape of a butterfly.

3. Cut the spring onion into shreds.

4. Cut the ginger into shreds.

5. Cook the soy sauce and sugar until the sugar is fully dissolved. 

6. Steam the fish for 10 minutes. Open the lid after 3 minutes to release the bad smell before covering again and steam.

7. Wait a bit before opening the lid after the time is up. Remove the dish and sprinkle the spring onion and ginger on the fish.

8. Heat the oil and then pour on the fish, starting from the head. Then pour the soy sauce on the side, avoid directly pouring on the fish.