by Lee Kum Kee
Simple yet intensely satisfying. Cream dory gets cooked pretty fast and steaming the fish longer than is required is not really good. Cream Dory works great on this one but any white fleshy fish would be great.
- 3 pcs Cream Dory Fillets; sliced
- ½ inch Ginger; sliced into strips
- Freshly Ground Black Pepper
- Salt
Light Soy Sauce:
- 2½ cups of Water
- ¼ cup Brown Sugar
- ¼ cup Lee Kum Kee Premium Soy Sauce
- 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 1 tsp Grated Ginger
Garnish:
- Lee Kum Kee Sesame Oil
- Fried Garlic
- Spring Onions; chopped
1. Rub fish fillets with salt and pepper.
2. Place wax paper or baking paper on the steamer, leaving some vents on the sides (this prevents the fish from sticking) then place fish on top. Top the fish with some ginger slices then steam for 10 minutes or until the fish is cooked. Set it aside.
3. Combine the Light Soy Sauce ingredients in a saucepan, bring it to a boil then turn heat off.
4. Place the fish in a deep dish then pour the sauce over it, drizzle with Lee Kum Kee Sesame Oil on top then garnish with fried garlic and spring onions.
2. Place wax paper or baking paper on the steamer, leaving some vents on the sides (this prevents the fish from sticking) then place fish on top. Top the fish with some ginger slices then steam for 10 minutes or until the fish is cooked. Set it aside.
3. Combine the Light Soy Sauce ingredients in a saucepan, bring it to a boil then turn heat off.
4. Place the fish in a deep dish then pour the sauce over it, drizzle with Lee Kum Kee Sesame Oil on top then garnish with fried garlic and spring onions.
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