Cantonese Style Steam Fish

Ingredient:

Fish (of your choice)(Here I'm using a grouper)

Scallions

Ginger

Cooking Oil (Heated)

Seasoned Soy Sauce for Seafood (Soy sauce for steam fish)

 Steps:

Lay a few scallions under the plate. (for fragrance and also holding the fish up for fully steaming) 

Lay the fish on the plate.

Put sliced ginger on top of the fish. (You can also stuff some scallions and ginger in the fish's stomach.)

Boiling water, steam the fish for about 10 minutes.

Take out the fish when time's up.

Remove the ginger and scallion, and also the liquid. (some people do not remove the liquid)

Lay some sliced scallions on top of the fish.

Put some seasoned soy sauce on the fish.

(Pre-)Heat a very hot cooking oil, pour on the fish go give the last touch. (the fragrance will come out)

Done.