About the Recipe
Ingredients
250 - 300g seabass, whole and cleaned
2 Tbsp Oyster sauce
3 Tbsp Chilli sauce
2 tomatoes, quartered
10g ginger julienned
3 spring onions, cut into 8cm baton
GARNISH/ FINISH
2 Tbsp vegetable oil
50g spring onions - julienned
Preparation
Step 1: Preheat wok with steamer rack, add 4cm of water. Bring to a boil.
Step 2: Place spring onion batons on a heatproof plate that fits in the wok.
Step 3: Stuff fish with julienned ginger and brush both sides with Oyster Sauce.
Step 4: Place the fish on the plate with spring onions batons.
Step 5: Top the fish with Makrut Lime Leaf Chilli Sauce.
Step 6: Add quartered tomatoes around the fish.
Step 7: Place fish on rack in wok. Cover with lid and steam over high heat for 10 to 12 minutes.
Step 8: Remove fish from the wok.
Step 9: Top fish with julienned spring onions. Heat vegetable oil to smoking point and pour over fish.
Serve hot.