Steamed Wan Yee Tau (Grass Carp) with Ginger

Wan yee is a type of fish reared in ponds and lakes. Here is a dish of the steamed fish head using wan yee head which is smooth to the taste. The head is small and I always ask the fishmonger to cut at least 1/3 of the whole fish with more meat attached. Put alot of minced ginger and spread on top of the dish to be steamed.

Ingredients:

500 gm wan yee head, cleaned
100 gm minced ginger
3 tbspoon rice wine
3 tblespoon white soya sauce
1/2 cup water
Msg to taste
salt and pepper to taste
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