6 sprigs of Chinese parsley (cilantro) roughly chopped
1 red chili thinly sliced
1 spring onion julienned and soaked in water for 15 minutes
Pound the garlic and chilis together in a rough paste in a morter and pestle, or otherwise puree in a food processor into a paste. Add 200 mL of water and mix together.
Set up a seamer or put a rack into a work and pour in 5 cm of water and bring to a boil over a high heat.
Rub salt all over the fish, place it in a deep dish or cake tin and place in steamer, steam for 10 minutes. Open lid and poor the sauce over the fish. Cover and steam for 10-12 minutes until cooked through.
Garnish with Chinese parsley, chili peppers, and spring onion and serve immediately.