Heat 1 tablespoon Lee Kum Kee Sesame Wok Oil with a medium-low heat wok and add the red chillies and roasted red pepper, and fry for 8-10 minutes, stir well until softened. Pour Sauce Mix into the wok in the last minute of cooking.

Pour Topping onto a large heatproof plate that fits into a large steamer or steam basket. Place the fish fillet on top and put the plate into the steamer.

Place the steamer or steam basket onto wok filled halfway up with hot water. Bring to a vigorous boil and steam for 8-10 minutes (depends on the thickness of the fish).

Remove the fish from the steam.

Heat 1 tablespoon vegetable oil to a smoking point and pour over the top of the ginger, garlic, and spring onions. Spread the oil over the fish and pour the Lee Kum Kee Premium Light Soy Sauce over the top.