Hongkong Style Steam Sauce / 娘家酱料系列~港蒸鱼汁

The HongKong Style Steam Sauce (‘Sos rebus HongKong’, 港蒸鱼汁) is the splendid solution for all kinds of steamed fishes.

Uniquely formulated by a famous seafood chef, now all of us can turn a great seafood dish into a tempting luxury.

Every one can be a great chef.

Steam Fish With Steam Sauce

Nutritional Facts (per 100g)

Notes:
*NO customised cutting available.

*Whole fish:
There will be a reduce in gross weight by 10% - 20% after processing.

*Others:
There may be a reduce in gross weight by 3% - 5% after processing, unless otherwise stated.

General Defrost Method :

Kindly immerse the seafood in water to defrost. Time needed to defrost depends on the seafood sizes. Defrost up to 80% and you may start cooking.

Most of our seafood are scaled, gutted, and cleaned prior to flash freezing, hence they are sensitive to temperature changes.

1.  Small Size Fish - Around 10-15 minutes
2.  Large Size Fishes (above 800g) - Around 30 minutes
3.  Fish Fillets or Steaks - Around 15 minutes
4.  Prawns or other Shellfish - Around 10-15 minutes.
5.  Otak-Otak - Solely for this product, there is no need to defrost. Just cook them directly.
6. Others - Please refer to instructions on packaging / product description / chat with customer service.

Please prevent over-defrost as it will greatly affect the quality of seafood.

Special notes for most Local Wildcaught fishes:

After scaling and gutting, there will be a reduce in gross weight by 10% - 20%
去鳞取内脏后，海鲜的重量会减少10% - 20%

• Wild Caught from Kuala Selangor to Sungai Besar 野生捕捞
• Scaled, Gutted and Vacuum Packed Individually 去鳞, 取内脏和真空包装
• Flash Frozen to preserve the quality of Seafood 速冻以保存良好品质
• Recommended to consume within 2 weeks 建议两个星期内食用