Steamed Fish with 3 chillies


300g Fish Fillet (Sliced)

100-200g Beansprout (Washed and Drain)

3 Tbsp Soya Sauce for Seafood / Soya Sauce

¼ Red Bell Pepper (Diced)

2 stalk spring onion (Sliced)

½ Tsp Salt

Chilli Sauce (Blend together)

3 Gloves of Garlic

2 Tbsp Chun Guang Yellow Capsicum Sauce

1 Tbsp Guang Le Tang Double Pepper Sauce

1 Tsp Plum sauce


  1. Blend all the ingredient for sauce together. Set aside. Marinate fish slices with salt and set aside.
  1. Spread beansprout on steaming plate, lay the fish slice nicely on plate.
  1. Spoon the chilli sauce evenly on fish slices and steam for 5mins.
  1. Heat 3 Tbsp oil in frying pan, while waiting for oil to heat up.
  1. Garnish dish with red bell pepper, spring onion, fried shallot and seafood soya sauce. Pour hot oil over. Serve hot.


  1. Blend chilli sauce finer will produce a smoother sauce for easy consumption as it will be less choking due to the spice.
  1. Fried shallot can be added to add more depth to the dish.
  1. Hot oil is very important in this dish to enhance the flavour of the chilli and make the fish slice tender and less dry.
  1. Beansprout to be wash at least 1-2 times to remove the earthy smell.
  1. Only add in fish when water is boiling and start timer. Do not add in fish when water has not boil.