Whenever I see a good fresh 'siakap' aka sea bass fish at supermarket, I will surely grab!

Steamed Fish Cantonese Style!

I did this for this year's Chinese New Year and it had been our favourite dish since. The boys super love it and in fact, all of us love it. I was in a hurry because my Aunt suddenly called for emergency called to help her buy medicines at pharmacy, so I rushed out to buy medicine to pass to her, and came home abit rushed. So, I turned this dish into a one-meal-dish by adding some cauliflower and brocoli to steam as well. Initially, I planned to steam a fish and stir fry a mixed vegetables dish. Oh well... Emergency happened! Let's cook!

Ingredients

One sea bass (mine was super big)
ginger
spring onion
onions
soy sauce
oyster sauce
sugar (optional)

Steps

After cleaning the fish, let's put the fish to steam.

Place some ginger on the steaming plate so that the fish would be lifted up, creating a space underneath for a more balance cooking.

Make a few slits on the fish to ensure the inner flesh was properly cooked too, and place ginger on the slit. This was to help to get rid of the fishy smell.

For this size of fish, I steamed around 10 minutes to 12 minutes. I steamed the cauliflower and broccoli at the same time too.

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While the fish was being steamed, let's make the sauce. This is Cantonese style, or people call it Hong Kong style. Basically the sauce was made by using onions and ginger. Super easy.

Prepared the spring onion, lots of ginger and onions, sautéed with vegetable oil till fragrance. Scoop out the fragrant oil with everything else into a bowl and add soy sauce, oyster sauce and sugar and some warm water. Stir to mix well. Then, I discarded all the onions and ginger.

I cut a fresh ginger and spring onions for serving on top of the fish.

After the fish was done steaming, I also discarded the water on the steaming plate, those fishy strong smell water from the fish. Then, I placed the fish and vegetables carefully on a serving dish.

And then I placed fresh cut of spring onion on top of the fish, then drizzle the sauce on it.

Voila, done! A delicious Cantonese soy sauce steamed sea bass!

We love to eat it with a plate of warm rice. Because I was running late and cooked this in hurry, my eldest son was running late too. He gotto eat in a hurry, so I helped him to take out the flesh and prepared nicely for him to eat, to avoid him eating in hurry and swallow some bones. I really didn't want this to happen. We all enjoyed the steamed fish so much. Yummy!