1 jade perch fish
1 tablespoon of rice wine
Few dash of pepper
Few slices of ginger
Pinch of salt
3 stalks of spring onion
Coriander leaves for garnishing
3 tablespoons of fermented bean paste
1 tablespoon of minced garlic
1 tablespoon of minced ginger
Minced chili and sugar to taste
1. Heat up 2 tablespoons of oil, fry the garlic and ginger until fragrance, follow by chili and fermented bean paste, add in 3 tablespoons of water and sugar bring to boil and set aside.
2. Clean the fish and pat dry, rub rice wine, pepper, salt and ginger all over the fish.
3. Lay the fish on a plate with spring onion segment underneath, steam the fish for 10 min, pour away the water and spread the fermented bean sauce over the fish and steam for another 6 minutes.
4. Garnish with coriander leaves and serve hot.
As the fermented bean paste is salty, adding of soya sauce is on your own desire taste.