4 whole fish, approx 750g each
15g spring onion, julienned
5g ginger, julienned
sliced chillies (optional)
15ml vegetable oil
100ml soy sauce (I use LKK brand)

You can choose any fish you like for this dish, or even fish fillets. I used line-caught baby snapper as it is easy to steam.


1.Clean the fish both inside and out.
2.Cut the flesh in a criss-cross pattern on both sides, being careful not to cut too deep.
3.Place the fish on a plate.
4.Set up a steamer and bring the water to the boil.
5.Put the plate holding the fish into the steamer and steam for about 11 minutes or until the fish is fully cooked (test by pushing a chopstick through between the head and the body – if it goes through smoothly the fish is done, if there is some resistance, then cook for a bit longer).
6.Remove the fish from the steamer.
7.Arrange the spring onion and ginger on top of the fish, adding a few sliced chillies if you like.
8.Heat the oil until sizzling hot then pour over the spring onion and ginger.
9.Pour soy sauce around the plate to finish the dish and serve.

Recipes & food styling Raymond Xue / Photography Jason Creaghan

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