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.
Spicy Roasted Red Pepper & Tomato Soup
Lettuce Wrap with Shrimp
Spaghetti and Meatballs Recipe With Oyster Sauce By Chef Steve Samson