Pink Eared Emperor Fish | Soy Sauce Caramel | Dried Chilli & Scallion Chutney | Black Bean Bok Choy | Mushroom

Cantonese steamed fish or Hong Kong steam fish focuses on featuring the natural flavours of the fish accentuate with soy sauce, scallions, ginger and hot oil.

While red snappers are often one of the delicate fish enjoyed in this cooking method, but due to overfishing concerns, we are using Pink-eared Emperors which are often misnamed as Green Snappers!