Steamed Seabass with Deluxe Soy, Ginger and Spring Onion

| Recipes

Steamed Seabass with Deluxe Soy, Ginger and Spring Onion

Ingredients

  • 300g seabass, scaled and gutted

  • 1 spring onion, finely chopped

  • 1 slice of ginger, cut into fine strips

  • 1 tbsp Chinese cooking wine

  • 2 tbsp vegetable oil

  • pinch of salt and pepper

Sauce

  • 2 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood* (or mix of light & dark soy sauce)

Method

  1. Clean seabass, then drain on kitchen paper before placing on plate ready for steaming (watch the skills video here!)
  2. Season fish with a pinch of salt, pepper, ginger and wine.
  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, drain juice and add spring onion on top.
  5. Heat up the oil and pour it onto the fish so that you can hear a sizzling sound on the spring onions.  Then add in Seasoned Soy Sauce for Seafood.  Serve immediately with plain rice.

* 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, but you need to add in sugar.

 

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