1 whole garoupa, about 550–600g
3/4 tsp salt Herbs (A):
2 long pieces tong sum, cut into 3cm pieces
5–6 pieces wai sun
2 slices tong kwai
1 tbsp kei chi
3 red dates
1/2 tsp sesame oil
1/2 tsp Shao Hsing Hua Tiau cooking wine
1/4 tsp sugar
3–4 tbsp concentrated chicken stock
3 tbsp water
1/8 tsp pepper Garnishing:
Spring onion curls and coriander leaves (yin sai)
Some sliced red chillies
Clean fish and score slanting cuts on both sides.
Rub salt all over the fish and set aside.
Combine herbs and seasoning in a small bowl and steam over rapidly boiling water for 20–25 minutes to bring out the flavour of the herbs.
Place fish on a plate. Pour the steamed herbs and stock over it. Steam the fish for 12–15 minutes or until the eyes of the fish pop out.
Garnish before serving.