Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Steamed fish with soy sauce Food Steamed fish with soy sauce Preparation time 20 minutes Cooking time 12-15 minutes Serves 4 INGREDIENTS 1 (about 800g) whole snapper, scaled and gutted 4 green shallots, ends trimmed, thinly sliced 2 tbsp finely shredded fresh ginger 1 long red chilli, deseeded and thinly sliced 1 tbsp Lee Kum Kee Premium Soy Sauce 2 tbsp Lee Kum Kee Seasoned Soy Sauce 1 tbsp Lee Kum Kee Pure Sesame Oil 2 tbsp Chinese rice wine Coriander and limes to serve METHOD Using a small, sharp knife make small slits in the fish skin. Add enough water to a wok to reach a depth of 5cm. Place a steaming rack over the wok. Combine the green shallot, ginger and chilli in a bowl. Sprinkle one quarter of the shallot mixture over a large heatproof plate, place the fish on the plate. Sprinkle another quarter of the shallot mixture evenly in the fish cavity, another quarter over the top of the fish. Reserve remaining mixture for garnish. Whisk together Lee Kum Kee Premium Soy Sauce, Seasoned Soy Sauce, Pure Sesame Oil and Chinese rice wine in a small bowl. Pour evenly over the fish. Carefully place the plate on the steaming rack. Place the wok over high heat and bring to the boil. Reduce heat to medium and steam, covered, for 12-15 minutes or until fish flakes easily when tested with a fork in the thickest part. Remove from heat. Carefully place fish on serving plate, sprinkle the fish evenly with remaining shallot mixture and coriander leaves, serve immediately with limes. Food Preparation time 20 minutes Cooking time 12-15 minutes Serves 4 SHARE