RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 people

INGREDIENTS :

• 1 whole pomfret (sold at most Asian fish mongers)
• Salt to season
• 2 tbsp Lee Kum Kee Fermented Soybean Paste
• 1⁄2 tsp Sugar
• Ginger, julienned
• 1 tbsp Lee Kum Kee Salt Reduced Soy Sauce
• 1 tbsp hot shallot oil (optional), hot oil will suffice

GARNISHING:

• Fried shallots
• Spring onions, thinly sliced
• Coriander leaves

TO SERVE:

• Cooked jasmine rice

METHOD :

• Clean the fish and pat dry. Rub salt all over the fish
• Place some ginger on a steaming dish and place the fish on top.
• Spoon over bean paste on top of the fish. Sprinkle sugar and ginger over the top.
• Bring water in the steamer to a boil and steam fish over high heat for 10-12 minutes.
• While the fish is steaming halfway, heat shallot oil and soy sauce in a wok.
• Remove fish from the steamer, pour away excess steaming liquid.
• Drizzle hot shallot oil and soy sauce mixture over. Garnish with some fried shallots, spring onions and coriander leaves and serve with some jasmine rice!