1 grouper, 2 tsp salt, 2 tsp white pepper, 2 tbsp cooking wine, 1.5 tbsp fish cooking oil, 1 tsp sesame oil, 2 green onions, 1 small piece of ginger

How to make it

1: Handle the fish: Cut the fish's chin horizontally with kitchen scissors and cut the fish open along the belly, then use kitchen scissors to turn the gills and guts of the fish out. Scrape the back, top of the head and belly of the fish with a scalping knife; rinse the fish and blot the water with a kitchen towel, then massage the fish with 1 tsp salt and a pinch of white pepper on each side.

2. Peel and thinly slice 1 small piece of ginger.

3. Cut 2 green onions into white and green.

4: Place the scallions from step (2) and step (3) into the fish belly, then drizzle with 1.5 tbsp of the steamed fish drum oil and 2 tbsp of the cooking wine.

5: Heat an electric steamer and steam for 20 minutes.

6: Heat a non-stick sauté pan over low heat, add 1 tbsp sesame oil and the green onion from step (3) and sauté slightly.