1 marble goby (at least 500g)
3 tbsp oil
100g Chinese mushrooms (option)
2 tsp light soya sauce
2 stalks spring onions
1. Clean fish and soak in a little tamarind juice if you are not accustomed to the "earthy" taste of freshwater fish.
2. Cut ginger into slivers.
3. Remove stalk from mushrooms and cut the hood into small strips. Cut spring onion into five centimetre strips.
4. Put fish on a wide steaming tray and cover its body with mushroom, ginger and spring onions.
5. Season the fish with light soya sauce (or oyster sauce if you prefer) and oil, and steam for 15 to 20 minutes.
Kredit to Hj Hanafiah - http://oxymarmoratus.blogspot.com for the pic.....