Steamed Grouper With Sizzled Light Soy Sauce Oil

I love whole fish rather than fish fillets to be frank with you.  The meat is somehow smoother and sweeter :) you can say it is psychological or a set mentality :p  We, Chinese prefers having the whole complete fish...as the saying goes  "  got head got tail - it refers to doing things having a start and an end  :) - something like that...eeew I am yellow banana so I guess it is roughly something like that LOL!  Chinese has lots of beliefs...and must not turn over the fish to eat the other side for fear the boat will overturn if you are sailing ( for business people it means your business will fail if you turn over the fish to the other side)  So you try to figure out how you are going to eat the other side without turning it over....yea...that's it.....you just have to.....

remove the whole skeletal bone and head...hahaha so easy ...isn't it ?  I used to turn the fish over but my grandma  say  " no ! , don't do that...." and she will tell stories after that to my siblings and myself. We enjoyed her story telling...back in China......it goes on and on . Boy, how I miss my grandparents !

I love this dish...my grandma used to prepare steamed fish this way.  Boil the water in a steamer till boiling point.  Clean the fish , pour a tsp of ginger juice over the fish and add a tbsp of olive or grapeseed oil over the fish.  When the water in the steamer is boiling, put in the fish and steam for 8 minutes.  Meanwhile, add 1.5 tbsp of grapeseed oil to a non stick wok and fry the sliced shallots till light golden brown and crispy, pour in 2 tbsp of light soy sauce and let it sizzle in the wok for a few seconds. Off the heat and pour the fragrant sizzled soy sauce oil onto the steamed fish. Off the steamer heat and garnish the fish with cut spring onions before serving .  A wonderful and delicious steamed grouper with sizzled light soy sauce !

Have a fun filled day.....

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