Steamed Seabass with Deluxe Soy, Ginger and Spring Onion

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Steamed Seabass with Deluxe Soy, Ginger and Spring Onion

INGREDIENTS

  • 300g seabass, scaled and gutted
  • 20g spring onion (green), finely sliced
  • 30g spring onion (white), in section
  • 10g of ginger, cut into fine strips
  • 30g of ginger, cut into slices
  • 3 tbsp vegetable oil
  • 2-4 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood* (or Premium light soy sauce)

METHOD

  1. Clean seabass, then pat dry with kitchen paper. Stuff the ginger slices into the cavity of the fish.
  2. Put the spring onion sections on the plate and then put the fish on top, ready for steaming.
  3. Steam fish in wok on rack or steamer for medium high heat for 8-10 minutes.*
  4. Remove the fish from wok or steamer and add finely sliced spring onion on top.
  5. Heat up the oil to high heat and then add in ginger strips, when they are sizzling then pour it onto the fish (from head to tail).  You should hear a sizzling sound on the spring onions.  
  6. Dress in Seasoned Soy Sauce for Seafood and serve immediately.

* Tips:

  • Steaming time for fish/seafood is very important and it determines the tenderness “嫩滑” (nèn huá ) texture of the ingredients.
  • Seasoned Soy Sauce for Seafood is a ready- to-use soy sauce seasoned to the style of sauce used in restaurants for steamed fish dish, which is soy sauce with a hint of sweetness.  Alternatively, you can use Premium Light Soy Sauce or Double Deluxe Soy Sauce.

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