Bought a snapper yesterday and asked the seller to butterfly the fish for me. I steamed half yesterday with ginger and black bean sauce (豆鼓) the most common way of steaming the fish in my family. Tonight I thought of something different but was not sure what to cook at first. Later found few oranges sitting in the fridge... ah ha there come my idea!
The orange added kind of refreshing taste to the fish and enhanced its natural sweetness. Comment from my guinea pig is to use thinly sliced orange peel for stronger orange flavour. The only adjustment I will made next time is to reduce the sauce with orange peel in a sauce pan to produce concentrated sauce with strong orange taste.