Steam Fish in Supreme Soy Sauce topped with Salted Black Daze. Here's a simple way to make Soy Sauce Steam Fish. Steamed fish a very and simple but a delicious dish Ingredients: Fish Salt Onion leek Soy sauce Cooking wine Oil. The top countries of suppliers are Japan, China, and Malaysia, from which the percentage of.
This Cantonese steamed fish uses fish filets for an easy homemade version. Give the cilantro a rough chop and set that aside as well. Combine the soy sauce, salt, sugar and water into a small bowl and mix well. You can have Steam Fish in Supreme Soy Sauce topped with Salted Black Daze using 12 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Steam Fish in Supreme Soy Sauce topped with Salted Black Daze
- It’s of Fresh fish Siakap / Seabass.
- Prepare Pinch of salt.
- It’s 1 tbsp of premium fish soy sauce.
- It’s 1 tbsp of oyster sauce.
- You need 1 tsp of sesame oil.
- It’s 1 tbsp of Shaoxing wine.
- Prepare 1 tbsp of stock powder.
- You need 2 tsp of sugar / crystal sugar.
- It’s 6 cloves of garlic minced.
- It’s of Few pcs of young ginger.
- You need of Spring onions.
- You need of Salted black daze.
Pro tip: try the special dark soy sauce for a slightly sweeter and less salty flavor. Once rice was ready, I added some soy sauce for flavor. Find dark soy sauce, also called black soy sauce, at Asian grocery stores. It's thicker, darker, and sweeter than Set pie pan on rack.
Steam Fish in Supreme Soy Sauce topped with Salted Black Daze step by step
- Clean fish with water, remove internal guts, dry with a cloth and rub a pinch of salt on the body as marinate..
- Fry some minced garlic and salted / fermented black daze, chopped, until garlic turn golden brown and aromatic and set aside..
- Place spring onion and ginger on a steaming plate and place fish on top for steaming 8 to 10 minutes in medium heat depending on size of fish..
- Transfer fish to a serving plate, to remove the excess water, spring onion and ginger. Place the fried garlic and black daze on top of fish. Boiled the sauce ingredients with 1/2 cup water and pour on the fish. Finally top some chopped fine spring onion and pour hot cooking oil on top of fish to get some sizzling and oil aroma and serve hot!.
Cover and steam until fish in center is barely opaque in thickest part (cut to Metal steamer: Chinese steamer pan topped with stackable baskets and a domed lid. We use a combined seasoned soy sauce for seafood for most of cantonese steamed dishes. It is lighter and slightly sweeter than normal light soy sauce. Lay some scallion and ginger on top. Bring enough water to a boiling in a large pot and place the fish in after the water boils.