Steamed Fish with Pickled Chili and Herbs

Method

1. Clean and gut the fish, make shallow cuts on both sides. Season with salt.
2. Place fish in a steaming dish, add ginger, garlic, and pickled chili.
3. Steam over boiling water for 15 minutes. Check with a fork.
4. Mix soy sauce, vinegar, and sesame oil, pour over fish before serving.
5. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.