Steam Stingray Fish with Plum, Ginger, Garlic and Tomato

INGREDIENTS:

About 800g stingray fish

2 Clove of garlic (big size) and chop finely

2_1/2  Inch fresh ginger, peeled and slice thinly

2 Tomato, slice

2 Fermented sour plum (squeeze it)

2 Tablespoon of light soya sauce

1 Teaspoon of shallot oil (葱头油)

1_1/2  Tablespoons Shaoxing wine

METHODS:

Clean the fish properly and rinse the fish in cold water and place it on a plate. Pour off water that drip from the fish(You can use towel to pat dry also).

Place some ginger and garlic on the plate and the fish on top of it. Add the remaining ginger and garlic and sour plum and tomato on top of the fish.

Add in the light soya sauce, shallot oil and shaoxing wine. Pour water into a wok  and place the steam rack, cover, heat up the wok with high heat. Wait for the water to boil.

Place the fish on the steam rack in the wok, cover, and steam for about 8-10 minutes. Use a chopstick to pierce the fish, if it can go thru, means is ready.