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1 medium sizes whole rock fish
salt, as needed
2 green onions
3 slices ginger, julienned
2 tablespoons soy sauce
1⁄2 teaspoon rice wine vinegar
1 tablespoon vegetable oil
coriander leaves, as needed
Cut green onions into 2-3 sections, then slice lengthwise into thin strips.
Rinse and drain fish. On both sides of fish, cut deep incisions across width at 1" intervals. Sprinkle with salt inside and out.
Insert spring onions and ginger into incisions of fish, any excess can be placed inside fish.
Steam fish in a wok, on medium heat for about 10 minutes. Set fish aside in a serving dish.
Mix soy sauce and vinegar and pour over fish.
Remove water from wok. Add oil to wok, heat till sizzling and pour over fish. Garnish with chopped coriander and serve.
Prep time: 5 minutes
Total time: 20 minutes (approx)
Yield: 2 servings