- 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)
- Clean seabass, then pat dry with kitchen paper. Stuff the ginger slices into the cavity of the fish.
- Put the spring onion sections on the plate and then put the fish on top, ready for steaming.
- Steam fish in wok on rack or steamer for medium high heat for 8-10 minutes.*
- Remove the fish from wok or steamer and add finely sliced spring onion on top.
- 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.
- Dress in Seasoned Soy Sauce for Seafood and serve immediately.
- 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.