- Mau Yau Yue marinated with Salt, Sugar, Oyster sauce, Sesame oil and coarsely grounded Black pepper.
- Ginger strips (divided into two portions), finely chopped Garlic and Tung Choy (preserved Veggie) or alternately, you can use Choy Poh (preserved Turnip).
- Salt, coarsely grounded Black pepper, Sesame oil, Oyster Sauce and Light soy sauce. 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 !!!
Marinate the Fish with all the Marinating Ingredients for an hr or so. While U can simply steam the Fish as it is, The VianD like to lightly sear (brown) the Fish a little, just to get some texture and colouring. A non-stick Pan is prefect for this. Simply saute the Fish for abt 2-3 mins on each side. So, this step is really optional. Make sure the Fish is at room-temperature – out of the Fridge for at least an hr. Remove and place the Fish on the steaming plate. Set aside.
With the same Pan and oil (add a little extra), saute one portion of the Ginger strips and chopped Garlic til aromatic and slightly brown. Set aside.
Sprinkle the remaining portion of the Ginger strips and Tung Choy on top of the Fish. Steam on high heat for abt 15-20 mins (depending on the heat and the size of the Fish).
Meanwhile, prepare some topping sauce (U can simply use Light Soy sauce but could be too salty without flavor). Simply mix some Light Soy Sauce with some Sugar, Sesame oil, a dash of Oyster sauce, a dash of Shaoxing wine, White Pepper and Water. Taste it, make sure it is the right balance of flavors that U fancy. Mix well and set aside.
When the Fish is done, pour the Sauce mixture and Ginger/Garlic over the top. Ur Fish is ready to be serve hot with plain rice.