Cantonese Steamed Fish

Step 1:

• Rinse the green onion, cut and separate the stem from the tops. Soak the shiitake mushrooms, then wash and chop them. Slice the ginger into small pieces. Chop the sausage into small pieces. Clean and gut the fish, use ginger and salt to clean it, then rinse. Use a knife to score across on the fish, rub in some salt. Stuff the white onion, ginger, sausage, mushrooms into fish’s belly, and spread the remaining ingredients over the fish. Steam the fish.

Step 2:

• To prepare sauce, mix 6 tablespoons of soy sauce, 1/2 bowl of water, 3 tablespoons of black vinegar, 2.5 tablespoons of sugar, 1/2 tablespoon of sesame oil and 1/4 teaspoon of ground pepper. Take out the steamed fish. Heat 2.5 tablespoons of cooking oil in a small pan and drizzle all the hot oil over the fish. Use this pan to heat the sauce until boiling. Then, slowly pour this hot sauce mixture on top of the fish. Serve hot.