Steamed Fish Fillet with Garlic

This dish was inspired by a restaurant we used to frequent back home in Manila. Hap Chan started out as a small hole in the wall serving food that was reminiscent of the food in Hong Kong tea houses. The restaurant became so popular, which resulted in many branches and copy cats, but the original one in Malate will always remind me of the many lunches I spent there :-)

Steamed Fish Fillet with Garlic

Fish:

3 white fish fillets, skin removed (I used cod but the Hap Chan version uses grouper)

4 slices ginger, cut into matchstick pieces

• In a shallow bowl, spread ginger pieces and put the pieces of fish on top. Steam for 10 minutes. Pour off the excess liquid which accumulates in the bowl after the fish is cooked. Set aside.

Sauce:

1/4 cup light soy sauce

1/3 cup water

2 tbsp. sugar

1/2 tsp grated ginger

• Simmer ingredients together just until everything blends together. Set aside.

Garnish:

2 stalks green onion, sliced thinly on the diagonal

Oil:

1/4 cup neutral cooking oil like canola, corn or peanut oil

2 heaping tbsp. minced garlic

1 tsp. sesame oil

• Heat oils over medium heat. Add garlic and gently cook until garlic turns light brown. Watch carefully because garlic quickly turns from brown to burnt. Remove from heat.

To assemble:

1. Pour sauce over steamed fish.

2. Top with green onions.

3. As soon as the garlic-oil mixture is done, pour it over the fish. The hot oil will sizzle and will cook the green onions.