Chinese Steamed Fish
* ½ cup chicken stock ( ½ cup water, plus ¼ chicken bouillon cube or ¼ tsp chicken powder)
* 2 tbsp light soy sauce
* 1 tbsp sesame oil
* 1 tbsp shaoxing wine
* 1 tbsp sugar
* 2 kilos whole snapper or lapu-lapu, scaled and gutted
* 1 leaf Chinese cabbage (baguio pechay)
* 3 stalks leeks, plus 4 stalks sliced thinly, white part only
* 2 teaspoons salt
* 1 piece large ginger, peeled and sliced thinly
* 3 tbsps canola oil
* handful of cilantro leaves
1) Combine chicken stock , soy sauce, sesame oil, Shao Xing wine and sugar in a bowl. Set aside.
2) Pat fish dry with paper towels. Using a sharp knife, make 3 diagonal cuts on the thickest part of the fish; do the same in opposite direction, making a diamond pattern. Repeat on the other side of the fish.
3) Place cabbage leaf and 3 whole leeks in a heat proof shallow bowl or deep plate large enough to fit the whole fish comfortably, but small enough to fit in your steamer.
4) Rub fish with salt and place it on top of the leeks. Steam for 10 to 15 minutes or until fish is cooked.
5) Transfer to a serving platter. Top with sliced leeks and sliced ginger.
6) In a small pot, heat oil over high heat just until smoking; pour oil over fish. Pour chicken stock over mixture then top with cilantro. Serve immediately.