The Steamed Fish My Dad's Made 100,000 Times

Ingredients

• 1 lb tilapia
• 0.5 oz ginger
• 3 piece green onion
• dried mandarin orange peel
• dried chili pepper
• 3 piece cilantro
• 2 tbsp corn oil
• 1 tbsp ground bean sauce
• 0.5 tbsp light soy sauce
• white pepper
• 0.5 tsp salt
• 0.25 tsp chicken bouillon
• 0.5 tsp cornstarch
• 0.5 tbsp olive oil
• sesame oil
• 0.5 tsp sugar

Instructions

1. 1

   Clean fish & prepare other ingredients: Aside from fish prep, here's what you will likely need to do:

2. 2

   Cut and mince ingredients: Traditionally, aside from the fish, the core ingredients are ginger and green onion.

3. 3

   Prepare sauce: To a bowl, we'll add our minced ginger and chopped green onion shoots (not the stems), and:

4. 4

   Prepare fish & wok for steaming: We'll need a few items to steam:

5. 5

   Steam fish: Once the water is boiling, carefully transfer the plate of fish on top of the steamer rack, and cover the wok.

6. 6

   Heat oil, add garnish: We'll start heating corn oil in a pan until it's shimmering (ripples should start forming across the surface).

7. 7

   Remove bones & serve: Removing the bones from a fish is one of my dad's skills that I've always wanted to document. He always does it so gracefully, and especially for big feasts, you can always make out a subtle, proud grin on his face as he removes the bones and serves his guests.