Steamed Fish (Siakap)

I've been wanting to try steaming a whole fish for sometime. Well, I did just that today and was very pleased with the outcome. Everyone at home loved it too! It was really like the ones you get at Chinese restaurants. The original recipe is adapted from RasaMalaysia with some minor changes. This recipe is definitely a keeper.

Ingredients:
Siakap - whole fish
Ginger (cut into strips) - 3 inch piece
Spring onions (cut into thin silken threads) - 2 stalks
Carrots (cut into thin silken threads) - 1/4
Some cilantro leaves
Cooking oil - 3 tbsp
Rice wine - 3 tbsp
Sauce:
Light soy sauce - 6 tbsp
Rice wine - 3 tbsp
Water - 3 tbsp
Sesame oil - 1/2 tsp
White pepper powder - 1/4 tsp
Sugar to taste

Clean the fish properly and pat dry. Mix soy sauce mixture in a small bowl and set aside.
Drizzle the fish with 1 tbsp of rice wine and top the fish with half of the cut ginger strips.
Steam the fish for about 10 minutes.
As soon as the fish is done steaming, discard the fish water and ginger strips.
Sprinkle the remaining ginger strips on the fish.
Heat up 2 tbsp of cooking oil in a pan and pour the hot oil over the steamed fish.
In the same pan, heat the soy sauce mixture while stirring well.
As soon as the sauce bubbles up and boils, pour the soy sauce over the fish.
Top with spring onions, carrots and cilantro leaves.
Serve with warm rice.

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