Steamed fish with soy sauce

METHOD

1. Using a small, sharp knife make small slits in the fish skin.
2. Add enough water to a wok to reach a depth of 5cm. Place a steaming rack over the wok.
3. 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.
4. 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.
5. 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.
6. Carefully place fish on serving plate, sprinkle the fish evenly with remaining shallot mixture and coriander leaves, serve immediately with limes.