Frozen Wild Catch Cod Fish Steak Cut (200-250G) 速冻鳕鱼 (切块)(200-250克)

• When vacuum-sealed and properly stored in the freezer,must be kept at - 18°C or below .

• Keep can closed with plastic lid after use.

• Use contents within 4 weeks of opening.

• Do not use if foil security seal is damaged or missing.

• Clean fish and pat dry. Place ginger in the middle of the steaming dish, and place fish on top the ginger.

• Bring water in the steamer/wok to a boil on high heat and place dish to steam for 7 minutes.

• While waiting, heat sauce ingredients in a pot to melt the rock sugar.

• In another pan, fry chopped garlic with oil until golden brown.

• Check for doneness of fish. When done, remove fish from the steamer and pour away the liquid that condensed on the dish.

• Add a dash of white pepper and pour the sauce over the fish.

• Pour the hot garlic oil over fish, garnish with golden brown garlic and spring onions. Serve immediately