4 tbsp (60ml) Red Chili Sauce ( The Phamily Table)
Lettuce, washed, and drained
1/2 Cuccumber, sliced into coins
Make slashes in the fish about 1 inch apart, slightly on the diagonal. without cutting through to the bone. Slice the ginger, green onion into thin sticks. ( Julienne)
Scatter half the ginger and green onion over a heat proof plate, large enough to fit the fish. Place the fish onto the plate and spoon the Red Chili sauce over top. Spread the sauce to cover the fish evenly. Lay the remaining ginger and green onion on top of the fish. Drizzle sesame oil on over.
Place an introverted heatproof bowl in a large wok and pour enough water to come halfway up the sides of the bowl. Put lid on and bring water to a boil. Now carefully lower the plate with fish on the inverted bowl: avoid touching sides of the wok. Put lid back on and steam over high heat. It will take about 15 min- 20min. Test the by poking the thickest part of the fish with a knife, it should slide easily.
Serve fish with a side of Jasmine rice, lettuce and cucumber.
Notes: You can dip the lettuce and cucumber into the sauce.