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
Made with
Lee Kum Kee products
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
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