A classic Cantonese sauce designed to enhance the delicate flavors of steamed fish and seafood. Made with fresh ginger, spring onions, light soy sauce, and a hint of sesame oil, this sauce delivers a savory, aromatic, and slightly sweet flavor.A classic Cantonese sauce designed to enhance the delicate flavors of steamed fish and seafood. Made with fresh ginger, spring onions, light soy sauce, and a hint of sesame oil, this sauce delivers a savory, aromatic, and slightly sweet flavor.
Delivered: Frozen
Storage: Keep frozen for up to 3 months
Perfect for steaming fish, tofu, or vegetables
Before Use
Thaw sauce completely in the chiller (overnight) or
Place sealed packet in room temperature water for 10–15 minutes
For Steamed Fish
1) Place cleaned fish (whole or fillet) on a heatproof plate with the ginger soy sauce.
2) Steam over high heat until just cooked (about 8–10 mins for fillet, 12–15 mins for whole fish).
3) Optional: drizzle 1 tbsp hot oil over the sauce for extra aroma.
4) Garnish with spring onions and serve hot.
Other Easy Uses
Drizzle over steamed tofu with mushrooms
Toss with blanched greens (kai lan, chye sim, spinach)
Use as a quick sauce for steamed chicken or prawns
Tip: No extra seasoning needed – the sauce is already balanced and fragrant.
