Recipe at: http://www.themeatmen.sg/cantonese-steamed-fish
The key to a fish or any seafood dish is always in the freshness, the eyes of the fish must be bright, clear, and convex, no pungent smell, gills should be bright red and the belly should be firm, not swollen or sunken. We got ours live from the tank this morning!
We chose a common breed of seabass 金目鲈 (literally Golden Eye Seabass) because of the delicate texture and sweetness. Simply by steaming it and combining the soy sauce based dressing with sizzling hot peanut oil gives this dish the flavours it needs.
Take note to adjust the steam timing depending on the size of the fish. Nothing worse than ruining a beautiful fish by over-cooking it.
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