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1
Clean and scale the fish and remove the insides, however, leave the head and tail on.
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2
Rinse under cold water and then pat dry.
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3
Place the fish in an oblong oven proof/microwave proof dish and add a little rice wine to both sides.
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4
After 5 minutes, remove the wine.
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5
Place two whole scallions under the fish to prop the fish up, which will allow steam to flow underneath.
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6
STEAMING THE FISH: Place water in a large wok and using a flat round trivet on top of the wok, bring water to a boil.
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7
Place the fish plate on the trivet and cover.
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8
Steam the fish for about 10-15 minutes, use a fork to poke the flesh of the fish to see that it is done (It should be white and not translucent, don't overcook).
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9
Remove the fish plate from the wok, pour off the cloudy liquid, discard the scallions and then place the plate in the kitchen sink.
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10
(Why? Cause when you pour hot oil over the fish, it will splatter all over).
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11
As an alternative for steaming, put plastic wrap over the fish plate and then into the microwave oven.
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12
Microwave on high for about 5-6 minutes; check for doneness as noted above, and pour off the cloudy liquid and discard the scallions.
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13
Sprinkle the fish with pepper& salt.
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14
Spread over the fish the scallions and ginger strips.
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15
In a small frying pan add the peanut& sesame oil and heat just to smoking.
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16
Then pour smoking oil over the fish, be careful with the oil splattering.
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17
Next add the soya sauce.
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18
Serve hot with white rice and chinese vegetables toped with oyster sauce!
