Ikan Kukus

Instructions

1. Clean the fish thoroughly by removing scales, guts, gills, etc., and then pat it dry. Combine the Steamed Fish Soy Sauce Mixture in a small bowl and set it aside. Place the fish on a plate and drizzle 1 tablespoon of Shaoxing wine over the fish. Top the fish with half of the cut ginger strips.
2. Heat up a steamer with enough water for steaming. Wait until the water boils. Once it reaches boiling point, place your fish inside the steamer, cover the steamer with its lid. Set your kitchen timer to 8 minutes.
3. Once the fish is steamed and cooked, carefully transfer it from the steamer. Dispose the cloudy and fishy water and ginger strips. Arrange the remaining ginger strips on top of the steamed fish.
4. Heat a pan over high heat and add the cooking oil. Swirl it around until it's hot. Pour the hot oil over the steamed fish. Return the pan to the stove, add the Steamed Fish Soy Sauce Mixture, and stir well.
5. Once the sauce bubbles up, pour it over the steamed fish. Top with scallions and cilantro leaves, serve the steamed fish immediately with steamed white rice.