Hong Kong Style Steamed Fish Recipe
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Hong Kong Style Steamed Fish Recipe
Ingredients:
- 500g whole seabass, butterfly cut, cleaned
- 180g Pan Royal Cook Idea Steamed Fish Sauce
- 2 tablespoons ginger, julienned
- 2 stalks green onions, julienned
- Fresh cilantro for garnish, 2 tablespoons vegetable oil
Instructions:
- Rinse seabass, pat dry, place on heatproof plate. Spread julienned ginger over fish.
- Steam over boiling water 8-10 minutes until fish flakes easily. Pour steamed fish sauce over fish.
- Heat oil until very hot; drizzle over fish to sizzle. Garnish with green onions and cilantro. Serve immediately.
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