How to make it
Put sectioned green onions under the fish and put ginger slices inside fish gills. Steam on high heat for 10 minutes.
Put shredded green onions and Chinese parsley on steamed fish.
Add Lee Kum Kee Double Fermented Soy Sauce, Lee Kum Kee Chicken Bouillon Powder and sugar to hot water. Stir and mix well and set aside.
Heat oil. Pour over fish. Then, pour on the prepared sauce mix.