Steamed Sea Bass with Supreme Soy Sauce

I was doing my grocery shopping at Giant on Sunday and saw some nice Sea Bass which were going quite cheap. And I said to myself, "What the heck, let's have steamed fish one of these days". So, I got myself one and had it gutted and butterflied by the 'butcher'. For some strange reason he butterflied the fish from the back as opposed to the norm in restaurants which was from the stomach. Anyway, it didn't matter to me... it was butterflied so that's that.

I was missing of a few items but it was still quite good. Here's the recipe...

1 Sea Bass

2 pieces ginger (about 3 inches each), julienned

salt

1 bunch cilantro (Chinese parsley)

6 tbsp light soy sauce

1 cup water

2 tbsp sugar

drop or two of dark soy sauce (for darker colour)

1 tsp chicken granules

1 tbsp rice wine (Optional)

Pick some Cilantro leaves to be used as the garnish and put aside.

Clean the remaining Cilantro properly (tends to have a lot of sand). Cut the roots off and use the balance, including the stalks for your sauce. Place all the ingredients in a small pot and bring to boil. Allow to simmer until it is reduced to your preferred consistency and taste.

Season the fish lightly with salt. Half your julienned ginger. Half goes as a bed on the platter and the other half is to be spread on the fish. Place 2 chopsticks under the fish to avoid it from sticking to the platter (see picture below). Steam the fish for about 15 minutes.

Remove the chopsticks and ginger from the platter. Best to transfer the fish to a fresh new platter. Place the cilantro leaves on the fish. Heat a couple of tablespoons of oil till it starts to smoke and pour over the cilantro leaves. Add your sauce and you're good to go. Enjoy.