AKA Malaysian Rockfish. This is one of our staple appetizer recipes that is so easy to make and when a dish never comes back with leftovers, well, that speaks for itself.
**Steaming fish is easier than you think. Parchment paper is the thing my mother never taught me about but should have!
Simply take a large low roasting pan with a lid, put a metal cooling rack in it and add water (not too much that it touches the rack but enough that it won’t burn dry). Then take a large piece of parchment paper and lay across the width - enough that it can easily wrap around itself more than once with extra to spare. Depending on the size of your pan you may need to lay two sheets of parchment. Most importantly the pan must be deep enough to hold the fish without the lid or the paper touching the top and that you completely encircle the fish with the paper so the steam will be captured inside.