Bhetki or Basa or any other sea-fish like Red or White Snapper (thick and medium filet cut) – 250 gm
Dark soy sauce – 2 tbsp
Shaoxing cooking wine or rice wine – 0.25 tbsp
Ginger (very thin julienne cut) – 2 tbsp
Spring onion (julienne cut – both green and white part) – 1 cup
Coriander leaves – 0.5 cup
Water – 2 tbsp
Vegetable oil – 3 tbsp
Salt and sugar – to taste
1. Wash the fish filets and drain out the water.
2. In a small bowl, mix the dark soy sauce, water, wine, salt and sugar. Keep aside.
3. Prepare the steamer. Easiest is to use an aluminium standalone steamer. Fill up the half of the lower vessel with water and cover the perforated base of the upper vessel with 1 tbsp of oil. If any other type of steamer like bamboo steamer etc., a heat-proof plate is required for placing the filets and a wok for boiling the water.
4. Put the steamer on high heat until the water boils.
5. Reduce the heat and place the fish filets on the perforated surface. Cover the lid and again increase to high heat.
6. Wait for 5-6 minutes. Then remove the lid and taste the softness of the filets with a knife. If the knife easily goes through, the fish is cooked. Else, again cover the lid and repeat the same process until cooked.
7. While waiting for 5-6 minutes, heat the remaining oil in wok on high heat.
8. Add the ginger and stir fry until it becomes brownish.
9. Add two-third of the spring onions and stir fry for 1 minute.
10. Add the mixture of dark soy sauce to wok.
11. Stir and mix well quickly.
12. Taste and adjust salt and sugar if required.
13. Turn of the heat once the steaming is completed.
14. In a serving bowl or plate, place the fish filets closely.
15. Spread the remaining spring onions and the coriander leaves over the filets evenly.
16. Spread the stir fried sauce mixture over the filets evenly.
17. Serve hot immediately.
Note: All the quantities of the ingredients mentioned here are relative and tentative. It may vary based on preferences of individuals in some cases.