One of the best thing in HK is to getting fresh fish from the wet market and steam the bugger yourself.
I love eating fish esp steam ones. "Deep fried Fish-and-minus-the-chip" is ok, but my first choice but if done well with a thin layer of beer-battered crispy coating wrapping round a chucky piece of juicy succulent fish, oh hell yeah I will take that! The last time I had a really memorable fish and chip was when I was "backpacking" through The Great Ocean Road in Melb 10 years ago. There was this unassuming little small shop at one of the pitstop, and my god! Till this day, I never forgot that 2 big piece of battered fried fish chunk! The piping hot steam rising from the fish steak, the mouth watering juicy first bite, the flavour rolling inside my mouth...everything still vividly etched in my head. Great simple food invokes the same sort of feeling as any michelin star chef meal.
Zooming back to present. Gonna share a simple steam fish receipe if u are sick of eating dead chill fish and want a change in scenery.
1. A live fish. For 2 people, get either 10 or 12 "leung" weight.
Depending on the type of fish you get, it should cost between $100 -180
Sometimes in non peak, you can get away for $90 for a 10 "leung" weight
2. Scallions/ Spring onion
3. Ripe red tomatoes (1-2)
4. Fresh Ginger (portion: est thumbs length)
5. Pepper, Light Soy sauce, (Sea) Salt, Cooking oil, white grandulated Sugar.
The only thing else u need is a good wok/ steamer and a small pot for mixing the sauce.