Steamed Seabass with Aromatic Soybean Sauce
What you’ll need
Ingredients
- 1 whole pc. seabass
- 30 g fresh Chinese yam [diced]
- 15 g pearl barley
- 2 Tbsp. cooking oil
- 30 g sweet corn
- 30 g carrot [diced]
- 30 g red kidney bean
Marinade
- 1 Tbsp. Lee Kum Kee Soybean Sauce
- 1 tsp. sugar
- 1 tsp. Lee Kum Kee Minced Ginger
- 1 tsp. Lee Kum Kee Pure Sesame Oil
Seasoning
- ⅕ cup chicken stock
- 2 Tbsp. Lee Kum Kee Soybean Sauce
- ½ tsp. White Peppercorn Grinder
- 1 tsp. sugar
- 2 tsp. corn starch
Made with
Lee Kum Kee products
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How to make it
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Debone the seabass, and marinate with marinade for 30 minutes.
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Steam fresh chinese yam dices for 5 minutes; steam the pearl barley for 20 minutes and set aside.
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Pre-heat frying pan with 2 Tbsp. of oil, fry seabass till both sides are golden brown and fully cooked.
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Combine chicken stock, other ingredients and seasoning, then simmer for 1 minute, drizzle on the seabass before serving.
