Ingredients
- 2 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood
- 1 tbsp Oyster Sauce
- 1/2 tsp Salt
- 1/2 tsp Raw sugar
- 600g White fish fillets (such as rockling, hoki or basa)
- 2 tbsp Sesame Oil
- 5cm-piece ginger, peeled, cut into matchsticks
- 1/4 cup chopped coriander leaves
- 2 small red chillies, thinly sliced (optional)
Method
- Combine the soy sauce, oyster sauce, salt, sugar and 1/4 cup of hot water in a small bowl and stir until the salt and sugar dissolve. Add ginger and stir. Set aside this sauce mix.
- Place a steamer basket over a wok or large saucepan of boiling water (don't let the steamer touch the water). Place fish on a heatproof flat-based straight-sided bowl that is large enough to fit inside the steamer. Pour the sauce mix over the fish. Place bowl in prepared steamer and reduce heat to medium. Cover with a lid and steam for 7-10 minutes or until fish is just cooked through.
- Carefully remove the bowl from the steamer. Sprinkle with chopped coriander leaves and some chillies, if desired. Serve immediately with steamed white rice. For a more intense flavour, drizzle some sauce over rice. Enjoy!
Product used in recipe
- LEE KUM KEE - LKK SEASONED SOY SAUCE SEAFOOD 410ML
