Steamed Seabass with Aromatic Soybean Sauce
What you’ll need
Ingredients
- Seabass 1 whole pc
- Sweet Corn 20 g
- Carrot 20 g [diced]
- Fresh Chinese Yam 20 g [diced]
- Red Kidney Bean 20 g
- Job's-tears 10 g
Marinade
- Lee Kum Kee Soybean Sauce 1 tbsp
- Lee Kum Kee Pure Sesame Oil 1 tsp
- Lee Kum Kee Minced Ginger 1 tsp
- Sugar 1 tsp
Seasoning
- Lee Kum Kee Soybean Sauce 2 tbsp
- Lee Kum Kee White Peppercorn Grinder ½ tsp
- Sugar 1 tsp
- Corn Starch 2 tsp
- Chicken Stock 50 ml
Some of the products may not be available in the market. To learn more about the recipes, please kindly contact Food Service representatives.
How to make it
-
Debone seabass, and marinate with marinade for 30 minutes
-
Steam fresh chinese yam dices for 5 minutes; steam job's-tears for 20 minutes and reserve
-
Pre-heat frying pan with 2 tbsp of oil, fry seabass till both sides are golden brown and fully cooked
-
Combine chicken stock, other ingredients and seasoning, then simmer for 1 minute, drizzle on the seabass before serving