• 陳皮松茸蒸龍躉

Steamed Grouper with Dried Orange Peel and Matsutake

  • Difficulty
  • Serves
  • Preparation


  • Cooking


What You Will Need

Made with
Lee Kum Kee products

How to make it

Cut the grouper fish fillet into pieces with thickness of 1cm and length of 6cm. Marinate the fish fillet.

Place the matsutake and dried orange peel on the fish fillet, steam for 6 minutes over high heat.

Put the julienned green onion on top and pour the hot oil and soy sauce on top.