- Thoroughly cleaned fish with sliced Scallion, sliced Red Chillis and smashed Ginger inserted inside the stomach opening.
Lots of chopped Garlic.
- Flavor the Light-soy with Sesame oil, Sugar, White pepper and Shaoxing wine. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by marinating the Fish with some Salt. Insert the sliced Scallion, sliced Red Chillis and smashed Ginger inserted inside the stomach opening. Place the fish on top of a pair of Chopsticks over a plate. Just to ensure even steaming. Depending on the size of the fish and the heat, steam for about 20-30 minutes. To test if the Fish is cooked thru, simply pierce the thickest part of the Fish with a fine sharp stick, if it goes through easily and no oozing blood, it’s cook !
Meanwhile, saute the finely chopped Garlic till Golden-brown and aromatic with a generous amount of oil. Then mix all the Sauce Ingredients thoroughly, making sure everything is dissolved. Both set aside.
When the Fish is ready, remove all the stuffing from stomach, get rid of some of the excess water (not all), pour the sauce and Garlic oil over. Garnish and your plate of wholesome “Jing Kam Chong Yue” is ready to be served hot.