Steamed Red Grouper or Coral Trout Fish with Spicy XO Sauce
DENTIST CHEF
DENTIST CHEF
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Ingredients

  • XO Sauce (Lee Kum Kee Brand)
  • 180 C compare to 100 C of steaming process. Beside, the natural unsaturated fatty acid mostly retain in steaming process. Unsaturated Omega-3 and Omega-6 fatty acid considered as a GOOD FAT that cleanse clotted cholestrol or BAD FAT in your capilary. I guess it’s better be increased steaming food intake in your daily life from now on. Boring taste of steamed fish it’s not an excuse now, it’s before you try this kicking savoury steamed fish with XO sauce.
  • 7 to 10 minutes to be cooked in the steamer.
  • 1 medium size whole grouper fish weighed about 500 gr, cleaned, gutted and scalled (you can replace with any white flesh fish, live ones would be preferred)
  • 1 tbsp lemon juice
  • 40 gr XO Sauce ( I’m using Lee Kum Kee XO Sauce)
  • 1 tbs of rock sugar, dissolved in 1 tbsp soy sauce
  • 1 tsp premium mushroom sauce
  • 1/2 tsp of sesame oil
  • 3 cloves garlic, finely chopped
  • 3 cm knob of ginger, finely chopped
  • 1 tbsp chopped chilies
  • Sea Salt for taste

Instructions

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