Steamed Red Grouper with Easy XO Sauce

30 mins


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


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Adjust Servings
900g Grouper whole fish (butterfly the fish)
1tsp Salt
1tbsp Lightly crushed white pepper
30g Sliced ginger
70g Scallions (sliced into 4inch long)
4tbsp Cooking wine
Sauce Mixture
2tbsp Lee Kum Kee XO sauce 
2tbsp Lee Kum Kee seasoned Soy Sauce for Seafood
tsp Sugar
2tbsp Cooking wine
2tbsp Chopped Scallions
2tbsp Minced garlic
Ginger slices (sliced very thinly)
3tbsp Cooking oil
Scallions ribbons (sliced thinly and soaked with cold water)
Chilli ribbons (sliced thinly and soaked with cold water)



Clean, wash and pat dry fish, set aside.
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Prepare the steamer with water for steaming the fish.
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On a steaming plate, layer crushed white pepper, ginger slices, followed by scallions.
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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.
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Get ready steamer. Get the steamer boiling before transferring the fish into the steamer.
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Steam fish for approx. 13 - 15 minutes depending on the size of your fish.
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In a saucepan, mix Lee Kum Kee Seasoned Soy Sauce For Seafood, sugar and cooking wine and bring it to a boil. Set aside.
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Heat some oil and fry minced garlic until fragrant, drain and reserve oil.
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When the fish is done with steaming, transfer fish to a plating dish.
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Heat up fragrant oil and pour chopped scallions over a sieve.
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Pour sauce mixture by the side of the fish.
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Add Lee Kum Kee XO sauce on top of fish.
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Garnish with fried garlic, ginger, scallions and chilli ribbons.
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