Steamed Red Garoupa with Light Soy Sauce

with compliments of Women's Weekly magazine

• 600g whole red garoupa
• shredded spring onions and sliced red chilli for garnishing

Sauce (mix)

• 2 tbsp light soy sauce
• 1/2 tbsp fish sauce
• 1/2 tbsp dark soy sauce
• 1/2 tbsp maggi seasoning
• 1/2 tbsp sugar
• 6 tbsp water

Place 2 or 3 chopsticks over heatproof dish and place fish over the chopsticks, lying flat and suspended from the bottom of the dish. Place the dish in a steamer of vigorously boiling water, for 5-7 mins. The freshness of fish is relative to the decreasing time needed for cooking. Once fish is cooked, pour sauce over. You can heat 2 tsps of oil till very hot, and pour over fish for extra fragrance and smoothness on the palate. Garnish.