Steam Grouper with XO Sauce
What You Will Need
Ingredients
- 900g Grouper whole fish (butterfly the fish)
- 1 tsp Salt
- 1 tbsp Lightly crushed white pepper
- 30g Sliced ginger
- 70g Scallions (sliced into 4inch long)
- 4 tbsp Cooking wine
Sauce Mix
- 2 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood
- 2 tbsp Lee Kum Kee Minced Garlic
- 2 tbsp Cooking wine
- 2 tbsp chopped Scallions
- 2 tbsp Lee Kum Kee XO Sauce Regular
- 1½ tsp Sugar
- 3 tbsp Cooking oil
- Scallions ribbons (sliced thinly and soaked with cold water)
- Chilli ribbons (sliced thinly and soaked with cold water)
Made with
Lee Kum Kee products
How to make it
Season the fish with salt and set it aside.
Steam the fish on top of a plate with crushed white peppers, ginger slices and scallions for 13 – 15 minutes.
In a saucepan, boil Lee Kum Kee Seasoned Soy Sauce for Seafood, sugar and cooking wine. Set it aside.
Stir fry Lee Kum Kee Minced Garlic and chopped scallions with cooking oil, drain and reserve oil.
Pour the sauce mixture at the side of the fish and add Lee Kum Kee XO Sauce on top of it.
Garnish with fried Lee Kum Kee Minced Garlic, scallions and chilli ribbons.
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