Steamed Milkfish in HK Style
This Hong Kong-style steamed milk fish is enhanced with ginger and soy sauce, then topped with sizzling hot oil for a savoury finish.
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Ingredients
- 1 medium Milkfish (about 550g)
- 60g Ginger (julienned)
- 2 stalks Spring Onion (julienned)
- 2 stalks Coriander (plucked)
- 4 tbsp Lee Kum Kee Steam Fish Soy Sauce
- 3 tbsp Water
- 1 tbsp + 3 tbsp Cooking Oil
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