Steamed Fish with Soy Bean Sauce

Steamed fish with fermented Bean Paste recipe - The Cooks Pantry


Matt Sinclair


2 people


  • 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


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


  • Cooked jasmine rice


  • 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!

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