date:Jan 08, 2014
a steaming rack over the wok.
Combine the green shallot, ginger and chilli in a small bowl. Sprinkle one-third of the shallot mixture over a large heatproof plate. Place the fish on the plate. Sprinkle half the remaining shallot mixture evenly in the fish cavity. Sprinkle the remaining shallot mixture over the top of the fish.
Whisk together the Chinese rice wine, soy sauce, sesame oil and sugar in a small bowl. Pour evenly over the fish. Carefully place the plate on the steaming rack.
Place