Steamed Fish (Garoupa)

Ingredients:
1 pc of Garoupa (abt 800g)
40g of lean pork (cut in strip)
30g of pickle vegetable (tong cai)
2 pcs of dried mushroom (soak & cut in strip)
5 pcs of ginger (cut in strip)

Garnishing:
1 stalk of spring onion (cut in strip)
1 stalk of coriander (cut in length - 1 inch apart)
1 pc of chilli (cut in strip)

Gravy:
1/2 tbsp of hua tiao (any chinese wine)
1 tbsp of light soy sauce
1/4 tsp of pepper
1/4 tsp of sesame oil
3/4 bowl of pickle vegetable stock

Method:
1. Scale & Wash garoupa with salt a while then drain dry. Do not season the fish with either sugar or salt. If not the fish will be hard after steaming.

2. Prepare to cut lean pork, mushroom, ginger, coriander, spring onion and chilli then set aside. Prepare Pickle vegetables stock - wash pickle vegetables 3 times & drain dry. Add 3/4 bowl of water and steam for 10 mins.

3. Once its ready, drain away the pickle vegetable & retain the water to put as stock for the steaming fish. Put two chopsticks at he bottom of the plate, then let the fish lay on top of it. Then put pork, mushroom, ginger on top of the fish.

4. Prepare the gravy in a bowl, mix hua tiao & soya sauce until well mix then add to the pickle vegetable stock. Pour the well mixed gravy over the fish. Steam the fish for 7 to 8 mins.

5. Once the steaming time is over, do not open the cover immediately.Only off fire. Let the fish stay in the steaming wok for 5 mins. After 5 mins, garnish with coriander, spring onion, chilli. Ready to serve.