Materials: 1 deep sea fish head (about 1000g), two spoons of salt, a pinch of shredded ginger, a small handful of shredded green onion, cooking oil in moderation, and two spoons of Lee Kum Kee's Steamed Fish Soya Bean Sauce.

1. Wash the head of the fish in white vinegar, then rinse it with water to clean it well, remove the gills, and split it into two in one piece right from the middle of the fish lip.

2. Apply salt evenly to the fish head and marinate for 30 minutes.

3. Put the fish head into a steamer tray and sprinkle the ginger evenly over the head.

4: Steam the fish for 15 minutes, turn off the heat and smother for 10 minutes.

5: Remove the ginger from the fish head and pour off the steaming water from the steamer plate, and sprinkle the shredded green onion evenly over the fish head.

6. Pour three teaspoons of hot cooking oil evenly over the fish head, then drizzle five teaspoons of Lee Kum Kee Steamed Fish Soy Sauce evenly over the fish head.