Use a knife to make 3 diagonal cuts on the fish, this is to cook and flavor the fish faster. Wipe the fish body and the inside of the belly with salt and cooking wine and marinate for 10 minutes

3. Boil an appropriate amount of water in a steamer pot, place an appropriate amount of ginger slices and scallion segments on the fish, and place the fish into the steamer

4. Steam the fish for 7-8 minutes on a high flame, to identify whether the fish is steamed or not, you can pierce the fish through the fish with chopsticks, and if the chopsticks pass through the fish body without any effort, it proves that the fire is just right

5. During this period, cut the green onions or scallions into thin strips, the thinner the better, cut the green onions into cool water and soak for a few moments to wash away the mucus, soaked and rinsed green onions will naturally curl up

6. After steaming the fish, throw away the ginger and scallions, and pour out the water that came out while steaming the fish. Place the shredded green onions and red pepper evenly on the fish

7. Heat 2 tablespoons of oil in a frying pan, turn off the heat when it is 80% hot (the oil is smoking), and pierce the oil on the shredded green onions

8. While the pan is still warm from the oil boiling, pour in the Lee Kum Kee Steamed Fish Soy Sauce, and add a little bit of water

9. Lastly, pour the heated soy sauce water along the edges of the steaming tray and surround the edge of the tray with the right amount of cilantro to finish the job

9. surround the edges and you're done