Steamed Red Grouper with Easy XO Sauce

Chinese New Year
Fish
Mains

Easy Level:

Cook Time:

Servings:

6 - 8 pax

A simple mix of sauces will elevate any Chinese steamed fish recipe. Here we’re using Lee Kum Kee XO sauce and seasoned Soy Sauce for Seafood, together with fresh aromatics like garlic, ginger and scallions, transform store bought XO sauce to one fitting to usher in the new year!

More auspicious CNY dishes:

Braised Abalone with Broccoli and Prawns

Lychee Sweet & Sour Pork

Fish Maw Soup

 

Ingredients

Adjust Servings
US / Metric
0.00
g
g
Grouper whole fish (butterfly the fish)
0.00
g
g
Grouper whole fish (butterfly the fish)
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt
0.00
tbsp
tbsp
Lightly crushed white pepper
0.00
tbsp
tbsp
Lightly crushed white pepper
0.00
g
g
Sliced ginger
0.00
g
g
Sliced ginger
0.00
g
g
Scallions (sliced into 4inch long)
0.00
g
g
Scallions (sliced into 4inch long)
0.00
tbsp
tbsp
Cooking wine
0.00
tbsp
tbsp
Cooking wine
Sauce Mixture
Sauce Mixture
0.00
tbsp
tbsp
Lee Kum Kee XO sauce 
0.00
tbsp
tbsp
Lee Kum Kee XO sauce 
0.00
tbsp
tbsp
Lee Kum Kee seasoned Soy Sauce for Seafood
0.00
tbsp
tbsp
Lee Kum Kee seasoned Soy Sauce for Seafood
0.00
tsp
tsp
Sugar
0.00
tsp
tsp
Sugar
0.00
tbsp
tbsp
Cooking wine
0.00
tbsp
tbsp
Cooking wine
0.00
tbsp
tbsp
Chopped Scallions
0.00
tbsp
tbsp
Chopped Scallions
0.00
tbsp
tbsp
Minced garlic
0.00
tbsp
tbsp
Minced garlic
Ginger slices (sliced very thinly)
Ginger slices (sliced very thinly)
0.00
tbsp
tbsp
Cooking oil
0.00
tbsp
tbsp
Cooking oil
Scallions ribbons (sliced thinly and soaked with cold water)
Scallions ribbons (sliced thinly and soaked with cold water)
Chilli ribbons (sliced thinly and soaked with cold water)
Chilli ribbons (sliced thinly and soaked with cold water)

Steps

1

Clean, wash and pat dry fish, set aside.
Clean, wash and pat dry fish, set aside.
Mark as completed

2

Prepare the steamer with water for steaming the fish.
Prepare the steamer with water for steaming the fish.
Mark as completed

3

On a steaming plate, layer crushed white pepper, ginger slices, followed by scallions.
On a steaming plate, layer crushed white pepper, ginger slices, followed by scallions.
Mark as completed

4

Add one pair of chopsticks on top of aromatics to act as a steaming barrier for even steam distribution. Transfer fish to sit on top of chopsticks.
Add one pair of chopsticks on top of aromatics to act as a steaming barrier for even steam distribution. Transfer fish to sit on top of chopsticks.
Mark as completed

5

Get ready steamer. Get the steamer boiling before transferring the fish into the steamer.
Get ready steamer. Get the steamer boiling before transferring the fish into the steamer.
Mark as completed

6

Steam fish for approx. 13 - 15 minutes depending on the size of your fish.
Steam fish for approx. 13 - 15 minutes depending on the size of your fish.
Mark as completed

7

In a saucepan, mix Lee Kum Kee Seasoned Soy Sauce For Seafood, sugar and cooking wine and bring it to a boil. Set aside.
In a saucepan, mix Lee Kum Kee Seasoned Soy Sauce For Seafood, sugar and cooking wine and bring it to a boil. Set aside.
Mark as completed

8

Heat some oil and fry minced garlic until fragrant, drain and reserve oil.
Heat some oil and fry minced garlic until fragrant, drain and reserve oil.
Mark as completed

9

When the fish is done with steaming, transfer fish to a plating dish.
When the fish is done with steaming, transfer fish to a plating dish.
Mark as completed

10

Heat up fragrant oil and pour chopped scallions over a sieve.
Heat up fragrant oil and pour chopped scallions over a sieve.
Mark as completed

11

Pour sauce mixture by the side of the fish.
Pour sauce mixture by the side of the fish.
Mark as completed

12

Add Lee Kum Kee XO sauce on top of fish.
Add Lee Kum Kee XO sauce on top of fish.
Mark as completed

13

Garnish with fried garlic, ginger, scallions and chilli ribbons.
Garnish with fried garlic, ginger, scallions and chilli ribbons.
Mark as completed

14

.
.
Mark as completed

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