Large Red Snapper Tail
10 pieces of cherry tomatoes
Salt and pepper to taste
2 inches young ginger roots (thinly sliced)
Maggi Concentrated Chicken Stock
Rinse the Red Snapper fish tail and pat dry with paper towels.
Add some length size scallions below the fish to prevent the fish from sticking on the metal plate.
Place the fish on a deep, heat proof plate that will fit inside the metal steamer container.
Bring water to a boil over high heat.
Place the metal plate holding the fish in the steamer, cover and steam for 10 minutes or until the fish about to flake.
About 5 minutes before switching off the fire, drizzle the fish with Maggi concentrated chicken stock, topped with sliced cherry tomatoes, balance of the length size scallions and thinly sliced ginger.
You will noticed that there will be clear fish gravy at the bottom of the fish which can be served together with hot rice.
The clear gravy comes from the concentrated chicken stock and the sweet sourish juices from the cherry tomatoes.
Serve the fish immediately.