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Steamed na Grouper na minarinate sa ginger-spring onion water, siningaw, tinapos ng hiwang sibuyas, sili, toyo at mainit na langis.
Pakihiling sa tindero ng isda na alisin ang kaliskis, hasang, bituka at linisin ang dugo sa gulugod. Ibalot sa yelo at dalhin agad sa bahay para lutuin, mas sariwa mas masarap.
Ask the fishmonger to scale the fish, remove the gills, gut it and clean out any blood along the spine. Pack it in ice and bring it home quickly to cook, as the fresher the fish the better it tastes.
Bahagyang durugin ang hiniwang luya at sibuyas, ilagay sa mangkok at lagyan ng rice wine para gumawa ng ginger-spring onion water (ibabad 15 minuto). Hiwain nang manipis ang ibang 5 sibuyas at sili at ilagay sa mangkok na may malamig na tubig.
Lightly crush the sliced ginger and sectioned spring onion together, put them in a bowl and add rice wine to make ginger-and-spring-onion water (soak 15 minutes). Shred the other 5 spring onions and the chilli and place in a bowl filled with cold water.
Linisin ang isda, gumawa ng 2 dahan-dahang pahilis na hiwa sa bawat gilid at patuluin. Ilagay sa malaking plato, kuskusin ng asin, puting paminta at ginger-spring onion water sa katawan at loob ng tiyan, i-marinate ng 30 minuto. Ang nagamit na luya at sibuyas ay maaaring ilagay sa ibabaw o loob ng isda. Takpan ng cling film at ilagay sa ref.
Clean the fish, make 2 gentle diagonal cuts on each side and drain. Place the fish on a large plate, rub salt, white pepper and the ginger-spring onion water over the body and inside the belly, and marinate 30 minutes. The used ginger and spring onion can be placed on or inside the fish. Cover with cling film and chill in the fridge.
Paghaluin ang oyster sauce at toyo (maaari ring gamitin ang ready na steamed fish soy sauce sa halip nito) at itabi. Patuluin ang ibinabad na hiniwang sibuyas at sili at ilagay sa mangkok.
Mix the oyster sauce and soy sauce together (you can simply use ready-made steamed fish soy sauce instead of this step) and set aside. Drain the soaked shredded spring onion and chilli and keep in a bowl.
Lagyan ng sapat na tubig ang steamer, takpan at pakuluan (singaw ay senyales na handa na). Ilabas ang isda sa ref, alisin ang cling film at i-steam ng 18 minuto (malaki ang grouper na ito kaya iangkop ang oras sa laki ng isda). Kapag tapos, alisin ang luya at sibuyas na ginamit sa pag-marinate at itapon.
Put enough water in the steamer, cover and bring to a boil (steam means it's ready). Take the fish from the fridge, remove the cling film and steam for 18 minutes (this grouper is large, so adjust steaming time to the fish size). When done, remove the ginger slices and spring onion sections used for marinating and discard.
Ilagay ang pinatuyong hiniwang sibuyas at sili sa isda (nasa steamer pa ang plato), takpan ng 1 minuto. Pagkatapos alisin ang plato (mag-ingat, mainit) at ibuhos ang hinaluang toyo.
Place the drained shredded spring onion and chilli on the fish (the plate is still in the steamer), cover and let sit 1 minute. Then remove the plate (careful, it's hot) and pour over the mixed soy sauce.
Sa huli, painitin ang sesame oil at mantika sa kawali, patayin ang apoy bago ito umuusok, at ibuhos ang mainit na langis sa buong isda. Lagyan ng dahon ng cilantro at handa nang ihain.
Finally, heat the sesame oil and cooking oil together in a pan, turn off the heat just before it smokes, and pour the hot oil over the whole fish. Add the coriander leaves and it's ready to serve.
