Ingredients Jump to Instructions ↓

  1. 450 g Salt

  2. 1/4 tsp Green onion(s)

  3. Salt 1/2 tsp Pepper a little Sauce Mix

  4. Chili Garlic Sauce

  5. 1 1/2 tbsp Butter

  6. 25 g Plain Flour

  7. 1 tbsp Milk

  8. 250 ml

Instructions Jump to Ingredients ↑

  1. Mix fish with marinade. Steam for about 10 minutes until done. Pour away excess liquid. Keep warm. Set aside.

  2. Melt butter. Add Lee Kum Kee Chili Garlic Sauce and flour. Stir well to form roux. Add milk gradually and stir well. Bring to the boil. Season with salt.

  3. Pour spicy white sauce on steamed fish. Sprinkle with shredded green onion.


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