Put it on a big plate and cut it two or three times, so it will cook quickly and taste good. Put some shredded ginger and some onions on the belly and fish, sprinkle some salt and steam for seven or eight minutes. If the fish weighs two kilograms, it can be steamed for almost ten minutes. This is authentic, and finally poured with a layer of sauce, absolutely!

Sauce: add oil to a hot pot, saute minced garlic, add half a spoonful of sugar, two spoonfuls of seafood soy sauce and half a spoonful of cooking wine, and mix well in the pot. You can pour them directly on the fish or dip them in it.

I hope it helps you ~