450g garoupa (use the tail end portion of the fish)
2 stalks spring onion
1 tbsp finely shredded young ginger
2 bird's eye chillies, diced or chopped
1 tsp diced red chillies
Some spring onion curls
Some coriander leaves
1 tsp chopped garlic
2 tbsp sesame oil
2 tbsp premium fish sauce
1/2 tsp sugar
1/8 tsp pepper
Clean garoupa and make two diagonal slits on both sides of the fish.
Place spring onion stalks on a heat-proof plate or dish. Arrange fish over the spring onion stalks.
Steam over high heat for 5 minutes. Remove the dish from the steamer and discard excess liquid and spring onion stalks.
Heat sesame oil in a wok and fry garlic until lightly golden.
Add premium fish sauce. Cook briefly for about 10 seconds.
Add remaining sauce ingredients to mix. Dish out and pour over the half-steamed fish. Arrange ginger shreds and bird´s eye chillies over the fish. Continue to steam for another 7-8 minutes or until fish is cooked through.
Remove fish from the steamer and add remaining ingredients.
Serve the steamed fish immediately or while still hot.