Ingredients:
1 pc bangus (about 35 g), cut into a butterfly fillet or daing-style
1 pack Lee Kum Kee Sauce for Black Bean Chicken
1 shallot, sliced
2 slices, ginger
chopped spring onions
Directions:
1. Place the fish on a plate or baking dish. Top with the shallots, ginger and a tablespoon of black bean sauce.
2. Put in the steamer and cook until done, about 10-15 minutes. Before serving, top with spring onions.
Another way to prepare this is to fry the fish until it's done then to top it with the bean sauce previously cooked with the shallots and ginger.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings
Source: Good Housekeeping
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