Cantonese steamed fish

Steamed fish is the best cooking method in Cantonese cuisine that reflects the lightness and original flavor of Cantonese cuisine. Steamed fish in Cantonese cuisine has few ingredients, basically just ginger and onion soy sauce, which retains the original flavor of the fish to the greatest extent possible. At the same time, choosing fish is also very important. Generally speaking, fish with delicate meat are most suitable for steaming. When I saw a fish I had never seen before in the market, the stall owner said it was called Stone Fish and asked him for its scientific name. He said he didn't know. He said that they all called it that anyway. It was delicious when steamed. It looks like snapper. Since it is delicious, I will buy it and try it.
Steamed fish generally uses soy sauce without salt. The soy sauce for steamed fish in restaurants is generally prepared by yourself, using soy sauce, soy sauce, sugar and other ingredients. I usually like to use soy sauce to make it more delicious. The steamed fish soy sauce sold outside has a lot of flavoring agents and fresh-enhancing agents added, but I always feel that it is not very healthy, so I basically don't use it.
Steamed fish generally uses fresh fish, so the steamed taste is delicious. When eating in an outside restaurant, sometimes the chef will replace a dead fish for you and teach you a tip to distinguish. Generally, when steamed with fresh fish, the skin will shrink and damage, and the fish eyes will be spat out from the eye sockets and poured out. The meat will be very white. Steamed with dead fish, the skin will remain intact and the meat will turn a little gray.