1/2 portion fish head (Soong Yi or Chinese-carp), cleaned
1-2 small calamansi limes (limau kasturi)
2 stalks spring onion, keep whole
30g young ginger, shredded
100ml light soy sauce
1/4 tsp salt or to taste
1 tbsp sugar or to taste
1 tsp sesame oil
1 tbsp Shao Hsing Hua Tiau wine
2-3 slices tong kwai, soaked for 20 minutes
2-3 bird's eye chillies, chopped
1 tbsp minced garlic crisps
1 tbsp chopped spring onion and coriander (yin sai)
Wash fish head well and squeeze lime juice over (this is to remove the muddy taste).
Combine sauce (A) ingredients in a small saucepan. Simmer over gentle low heat until gravy is aromatic.
Place spring onions and ginger on a heat resistant deep plate. Place the fish head on top. Steam over rapid boiling water for 10-12 minutes or until the eyes of the fish pop out. Remove the plate and discard excess liquid. Pour over the prepared sauce and add garnishing. Serve with an addition of Shao Hsing wine and a little extra sesame oil.