Ingredients Jump to Instructions ↓

  1. 500 g 1 pc

  2. 2 tbsp Double Deluxe Seasoned Soy Sauce

  3. 2 tbsp Water

  4. 60 ml

Instructions Jump to Ingredients ↑

  1. Cut crisscross pattern on the fish. Wipe dry. Spread Lee Kum Kee Guizhou Black Bean Chili Sauce on the fish. Steam for 10 minutes.

  2. Saute shredded green onion in 1 tbsp oil. Add Lee Kum Kee Double Deluxe Seasoned Soy Sauce and water. Heat through and pour over fish.

  3. Note: This recipe is provided by Fung Shing Restaurant Group - Chef Eric Wong.


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