Method

1. Fry ginger with 1 tbsp of oil till fragrant, add soy sauce and water. Simmer for 2 minutes, set aside.
2. Steam milkfish on high heat for 8-10 minutes (depending on the size). While steaming the fish, heat 3 tbsp of cooking oil in a pot until smoking hot.
3. When the fish is ready, discard the cloudy fish liquid on the plate. Pour the sauce over the fish, then garnish it with spring onion and coriander. Carefully drizzle the hot oil on top of the fish. Serve hot!

Recipe by Jessica Lie