1.
Make a garlic and ginger oil by placing cold oil into a pan and adding the sliced ginger and garlic. Put it on medium heat and allow it to slowly brown as you stir it. When it is golden brown, sift out the crispy garlic and ginger and save the oil
2.
Heat up your steamer and steam the tilapia fillet. Steam it for 15 minutes. Once finished, take it out and pour away any water built up in the plate.
3.
In a separate bowl, mix together the soy sauce, black rice vinegar, and shao xing wine (or chicken stock). Then pour it over the fish.
4.
After pouring the sauce over the fish, heat up the garlic and ginger oil in a pan and let it smoke. Once it smokes, carefully pour it over the steamed fish (you should hear a sizzle). Do this carefully.
5.
Once the hot oil is poured over the fish, add the coriander leaves and daun pegaga as garnish and as well as the crispy ginger and garlic on the top.
