- Blanch bean stick, mushroom and wolfberry with hot water, dish out and drain. Transfer to a bowl and add in Lee Kum Kee seasoned soy sauce. Steam for 10 minutes.
- Put a pair of chopsticks on plate; add shredded ginger on fish and put the fish on top and steam in high heat for 10 minutes or until cooked.
- Remove steamed fish from steamer and pour away excess liquid. Pour Lee Kum Kee Seasoned Soy Sauce For Seafood on fish and sprinkle with spring onion. Lastly, pour hot oil over the fish and serve.