Khun Pon Steamed Fish with ginger

500g fish

3 green onions cut (3 inches)

30g ginger cut thin and long same as green chilli

1 tbsp fresh red chilli, remove seeds and slice long

3 tbsp cooking oil

For the sauce: 1 tbsp soya sauce, 1 tso kikoman, 1 tsp sesame oil, 3 tbsp chieckn stock, 1/4 tsp pepper

1. Wash the fish and clean inside and outside well. Put in a plate and sprinkle some green onion and ginger on it
2. Fill a steamer half with water, When the water is boiling, take the plate with the fish and put in a steamer for 15 mins
3. After fish is done, put sliced ginger and green onion and red chilli on top. Throw the old ginger and green chilli away
4. In a pan, add cooking oil. Wait until its hot, and add the soya sauce, seame oil and Kikoman (Japan sauce). Cook until it smells good. Add the chicken soup, stir until its boiling and put on steamed fish. Sprinkle pepper and serve hoy