Steamed Red Grouper with Light Soy Sauce on Kailan Vegetables

Prior to moving to Singapore, I've always been wanting to prepare Chinese food at home. Especially the steamed fish, soaked in umami rich soy sauce kind. For us, it's a prime choice in every dining experience at a chinese restaurant. Needless to say, I'm always fascinated at how Chinese Cook usually stir this kind of dish. So when we relocated in the Lion City, I have every reason to believe that this time around I can easily make it at home. Chinese Cook books are abundant as much as the ingredients. Therefore, weekend lunch usually includes a serving of fish dish like this one.

What you need:
2 pcs red grouper fillet
a bunch of kailan vegetables
2 tbsp canola oil
4 cloves garlic, chopped
2 tbsp ginger, julienne
1 small red onion, chopped
3 tbsp light soy sauce
1 tbsp sesame oil
2 tbsp sugar
1/2 cup water
salt and pepper to taste
1 tbsp spring onions, julienne


How to make:

1. Season the fish with salt and pepper. Steam until the fish becomes tender.

2. Blanch kailan vegetables in boiling water for 1 min. Drain and set aside. 

3. Heat oil in a wok. Saute ginger, onion and garlic until fragrant. Add in sesame oil, soy sauce, sugar and water. Allow to boil and simmer for 2 mins.

4. Transfer vegetables on a serving dish. Put steamed fish on top. Pour over the sauce and garnish with spring onions.