Steamed Fish with Satay Sauce (Serves 4)
1 fresh fish (about 400g)
2 tbsp ginger, thinly sliced
2 tbsp spring onion, chopped
2 tbsp red chili, chopped
1 tbsp Pat Chun Satay Sauce
1 tbsp Pat Chun Light Soy Sauce
1 tbsp cooking oil
1 tsp Pat Chun Pure Sesame Oil
1 tsp Pat Chun Chinese rice wine
1 tsp garlic, minced
1 tsp sugar
1. Combine Sauce with ginger, spring onion and red chili. Pour over fresh fish.
2. Steam fish over high heat for about 10 minutes until cooked. Garnish with Chinese parsley. Serve immediately.