Preserved Raddish Steam Groupa (菜脯蒸石斑鱼)

Eating more fish than meat is always good for health.  The key to steaming fish is first fish must be very fresh and secondly the timing of steaming is very important.

Ingredients:
1 Groupa around 700g
2 tbsp Fish Sauce + 1 tbsp Water
5 tbsp Thai Salted Preserved Raddish (Stir fry till crispy and leave aside)
1/2 tbsp Sugar
1 Stalk Spring Onion (Slice thinly)
1 tbsp Cooking Wine
Dash of Pepper

• Heat wok with 3 tbsp oil and add in preserved raddish and stir fry till crispy and keep aside.
• Heat wok with 1/2 tbsp oil and add in the crispy raddish and sugar and mix well and dish out.
• Place fish in a suitable plate for steaming.  Add in the fish sauce and water on fish body evenly and sprinkle pepper.
• Place half of the fried preserved raddish on top of fish.
• Heat wok with water for steaming till boiling.
• Place fish in and cover wok and still for 7 - 8 mins (steaming time depends on size of fish so use  your own judgement ok).
• Once done steaming, garnish with remaining crispy preserved raddish and spring onion before serving.