Elevate your Steamed Fish for Chinese New Year!

Steaming a fish is actually very simple and takes surprisingly little time. In this video, I’ll show you how to prepare a classic Cantonese-style steamed fish using Kikkoman Less Salt Soy Sauce, which delivers the same full umami with 43% less salt. I’ve also added two extra ingredients to give the dish a subtle yet exciting twist.

Simple, elegant, and perfect for your CNY table! Happy Cooking!
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RECIPE
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Prep time: 20 - 30 mins
Cooking time: 25 mins

INGREDIENTS
Red Grouper 1 x 700g - 800g (or other fish)
Kikkoman Less Salt Soy Sauce 3 Tbsp
Cooking Oil 3 Tbsp
Chopped garlic 2 tsp
Chopped ginger 2 tsp
Chopped scallion (white part) 2 tsp
Green Sichuan peppercorn 1/2 tsp
Dried Chilli 1 Tbsp (adjust to preferred spice level)
Green part of scallion for garnishing

METHOD
1. Prepare grouper by removing backbone and rib bones
2. Sprinkle with salt and leave for 15 mins
3. Prepare garlic, ginger, scallion, green Sichuan peppercorn and dried chilli
4. Wash fish and pat dry
5. Steam for 10mins
6. Discard water
7. Add ginger, garlic, scallions to oil and heat till sizzling hot
8. Add dried chilli and green Sichuan peppercorn
9. Remove fish from steamer and discard water
10. Add soy sauce to fish
11. Pour fragrant oil over fish
12. Garnish with scallions
13. Serve hot
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