Hong Kong Style Steamed Fish Recipe

Ingredients:

• 500g whole seabass, butterfly cut, cleaned and scaled
• 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:

1. Prepare the Fish:

   • Rinse the seabass and pat dry. Place it on a heatproof plate suitable for steaming.

2. Add Ginger:

   • Spread the julienned ginger evenly over the fish.

3. Steam the Fish:

   • Bring water to a boil in a steamer. Place the plate with the fish into the steamer. Cover and steam for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.

4. Add Sauce:

   • Carefully remove the fish from the steamer. Pour the steamed fish sauce over the fish.

5. Heat the Oil:

   • In a small pan, heat the vegetable oil until hot. Pour the hot oil over the fish to sizzle the ginger and sauce.

6. Garnish and Serve:

   • Garnish with julienned green onions and fresh cilantro. Serve immediately.

Nutritional Information (per serving):

• Calories: Approximately 250
• Protein: 35g
• Fat: 10g
• Carbohydrates: 5g
• Fiber: 1g
• Sugar: 2g

Enjoy your elegant Hong Kong Style Steamed Fish! For more details and to purchase the ingredients, visit Pan Ocean Singapore - Seabass and Pan Ocean Singapore - Steamed Fish Sauce.