Steamed Red Emperor
- 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
- 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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