1 large bowl salt water
1 large bowl plain water
1 whole ginger
2 tablespoons garlic
2 tablespoons vegetable oil
500g spring onions
2 tablespoons soy sauce
1. De-scale the fish (or ask your supplier to do it for you)
2. Butterfly the fish by slicing it gently on either side of the fin along its spine and up to the backbone. Keep the fish spine intact at the same time. What you will get is a fish that is split into two along the spine. If you don’t feel confident doing this yourself ask you supplier
3. Dip the fish into saltwater to remove any blood and to lessen the fishy smell
4. Meanwhile, slice the ginger. Arrange the ginger slices on a plate and place the fish on top of it
5. Place a spoon between each side of the fish to open it up to allow it to steam through. Place it in a steamer for 7 minutes
6. Fry the garlic in oil until golden brown
7. Pour the garlic oil over the fish and drizzle with soy sauce to serve.
About the Contributor
Chef Goh Eng Gee is the third-generation owner and executive chef of Bee Heong Palace Restaurant, with over 40 years of culinary experience and he is easily considered as one of the leading experts of Hokkien cuisine in Singapore.