hongkong steam bongkal fish

Material :
1 Fresh Fish (Krapu Fish, Lazy Fish, Old Sister Fish, Gurame Fish, Tilapia)
2 segments of ginger (in matchsticks)
2 spring onions in wide slices
5 pieces of cilantro (may be replaced celery or sometimes I use parsley)
3 tbsp cooking oil / olive oil

Sauce:
3.5 tbsp shouyu brand kikkoman / soy sauce brand Lee Kum Kee
1/4 tsp chicken powder #optional (ga wear gapapa)
50 ml of water
1.5 tsp sugar

How to make:
1. Fish: Cut Fish butterfly or split model 2, clean the fish with water running. Then place the fish on the container. Then squeeze the lime and lumurkan on all parts of the fish. Next, apply ginger that has been shredded throughout the fish as well and lastly sprinkle half of the recipe pieces of spring onion and some coriander leaves. Finish, just put the fish into the steamer / steamer about 15-20 minutes

2. After the fish is cooked, clean and remove the water in the container. Transfer the fish to serving plates and beautify them with sliced ​​ginger, spring onion and coriander for garnis. After that make the sauce.

3. Sauce: Combine shouyu / soy sauce, chicken powder and water broth, also sugar. Mix well then boil until boiling. In a state of direct heat pour into the fish yan already laid out on a serving plate. Then immediately heat the cooking oil, so hot immediately pour also onto the fish. Do not be surprised, when the hot oil is about fish, will be heard the sound of ceeesssss are very melodic. Shortly after this sound is heard, then the whole aroma of steam fish will make you can not bear to eat it immediately.