Steamed Red Emperor

Red Emperor recipe - The Cooks Pantry

RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 people

INGREDIENTS:

  • 2 fillets Red Emperor, skin-off
  • 1 green shallot, finely sliced
  • 1 inch piece ginger, julienned
  • 3-4 slices of birdseye chili
  • 2 Tbsp. Lee Kum Kee Premium Soy Sauce
  • 1 tsp. Lee Kum Kee Pure Sesame Oil
  • 2 Tbsp. Shaoxing wine
  • 1 tsp. caster sugar

*Bamboo steamer

METHOD:

  • Place a large bamboo steamer over a slightly larger water filled saucepan. Bring to steam over a medium-high heat.
  • Lightly whisk together shiso, shaoxing wine, sesame oil and caster sugar in a small bowl until sugar is dissolved.
  • Place fish fillets on a lipped plate and add to bamboo steamer. Scatter over shallots and ginger, and pour over soy dressing. Cover and steam for approximately 6-8 minutes, or until fish is slightly firm to touch.
  • Garnish with some finely sliced green shallots and enjoy with some steamed rice.

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