700 gm White Prompet
3" Ginger, shred
3 pips Garlic, dice
150 ml Water
2 teasp Maggi Chicken Concentrate stock
1 Tabsp Light Soya Sauce
1/2 Tabsp Light Soya Sauce
Dash of Dark Soya Sauce
1/4 Tabsp Fish Sauce
1 teasp Sugar
1/2 teasp Sesame Oil
Thickening agent:- 1 teasp corn flour + 1 teasp water.
1 stalk Chinese Parsley
2 Chilli Padi
- Place the sauce ingredients in a bowl, stir to mix same.
- Place the thickening agents in a small bowl.
- Place fish on heat proof plate. Sprinkle ginger & steam for 7 - 10 minutes [making sure you dont over cok the fish as fish steams fast].
- Meantime fry the garlic with a little oil. Add the sauce & bring to boil. Check for taste. Stir the thickening agent & pour into the sauce and bring it to a boil. When fish is steamed, discard the fish juice & pour the hot sauce & garnishing over it.