Steamed Fish in Cantonese Style

Steamed Fish in Cantonese Style

　　Steamed Fish in Cantonese Style

　　Features:

　　Delicious, fragrant, and palatable

　　Ingredients:

　　1 fresh fish (about 600g) (washed, patted dry, and lightly salted), 6 slices of ginger (shredded), 3 green onions (shredded), 3 sprigs of cilantro, 3 tablespoons of hot oil, 100ml Lee Kum Kee Steamed Fish Sauce (6–8 tablespoons).

　　Preparation: 1. Place the shredded ginger on the fish, steam for 10 minutes or until cooked through after the water boils. 2. Pour off excess liquid, top with shredded green onions and cilantro, drizzle with hot oil and Lee Kum Kee Steamed Fish Sauce, and serve hot.