Place on a plate and steam 5 minutes.
Arrange black fish roe over the soft tofu and red fish roe over the egg tofu.
Drizzle with Lee Kum Kee Seasoned Soy Sauce for Seafood. Garnish with spring onion and serve.
Pan-Fried Shrimp with Mixed Herbs and Triple Citrus Sauce
Bacon Spinach Salad with Plum Sauce Dressing
Crispy Fried Oysters Combo Served with Premium Oyster Garlic Yogurt