Directions

To Cook

1. Using a small, sharp knife, make small slits in the fish skin.
2. Add water to a wok to reach a depth of 5cm. Place a steaming rack over the wok.
3. Combine the spring onions, ginger and chilli in a bowl. Sprinkle ¼ of the mixture over a large heatproof plate, place the fish on top. Sprinkle another ¼ of the mixture evenly in the fish cavity, another ¼ over the top of the fish. Reserve the rests for garnish.
4. Mix Lee Kum Kee Premium Soy Sauce, Seasoned Soy Sauce, Pure Sesame Oil and Chinese rice wine in a small bowl until well combined. Pour evenly over the fish. Carefully place the plate on the steaming rack.
5. Place the wok over high heat and bring to the boil. Reduce heat to medium and steam, covered, for 12-15 mins or until fish flakes easily when tested with a fork in the thickest part. Remove from heat.
6. Carefully place fish on serving plate, sprinkle the fish evenly with remaining spring onion mixture and coriander, serve immediately with limes.