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
- 2 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood* (or mix of light & dark soy sauce)
- Clean seabass, then drain on kitchen paper before placing on plate ready for steaming (watch the skills video here!)
- Season fish with a pinch of salt, pepper, ginger and wine.
- Steam fish in wok on rack or steamer for medium high heat for 8-10 minutes.*
- Remove the fish from wok or steamer, drain juice and add spring onion on top.
- 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.
- 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.