It is lightly coated with flour and deep-fried till all the parts are crispy. The sweet and sour sauce is on the lighter side and complements the fish nicely.
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[Slide Left] Steamed Red Snapper in Hong Kong Style. It is nicely done. The fish texture is firm and flaky. The special soy sauce accentuates the flavour of the fish, together with spring onions and chilli.
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Full review of @goldleafsingapore CNY 2020 menu highlights is up on Chubbybotakkoala.com or you can copy this link http://bit.ly/cbk-553 .
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