豉皇蒸龙虎斑 Steamed Live Tiger-dragon Grouper with Supreme Soy Sauce

鱼洗净，保留整条；芫茜切段后浸水；青葱切丝浸 水。把½份青葱铺入蒸盘，把鱼放在葱上面，撒上姜片， 放入蒸炉蒸10-12分钟。Clean and rinse the fish with head and tail intact. Cut coriander into sections and soaked in water. Shred spring onion and soak in water. Place some spring onion on steaming plate, lay the fish on top of the spring onion. Spread sliced ginger over, steam fish for 10-12 minutes.

倒掉蒸鱼汁液和青葱。香油烧热，淋在蒸鱼身上。将蒸鱼酱汁煮滚，淋在蒸鱼上，撒上芫茜和剩余葱丝即可。 Discard the sauce and spring onion. Heat peanut oil, then pour over of the fish.Bring the supreme soy sauce ingredients to boil. Spoon the mixture over the fish, sprinkle with coriander leaves and spring onion. Ready to serve.