Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, steam fish in supreme soy sauce topped with salted black daze. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
When the fish is very fresh, choose to steam it! Here's a simple way to make Soy Sauce Steam Fish. The top countries of supplier is China, from which the.
Steam Fish in Supreme Soy Sauce topped with Salted Black Daze is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Steam Fish in Supreme Soy Sauce topped with Salted Black Daze is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook steam fish in supreme soy sauce topped with salted black daze using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Steam Fish in Supreme Soy Sauce topped with Salted Black Daze:
- Take Fresh fish Siakap / Seabass
- Get Pinch salt
- Get 1 tbsp premium fish soy sauce
- Prepare 1 tbsp oyster sauce
- Make ready 1 tsp sesame oil
- Prepare 1 tbsp Shaoxing wine
- Take 1 tbsp stock powder
- Prepare 2 tsp sugar / crystal sugar
- Get 6 cloves garlic minced
- Get Few pcs of young ginger
- Take Spring onions
- Take Salted black daze
For the sauce: Combine stock, soy sauce, oyster sauce, Chinese cooking wine, sesame oil and sugar in a bowl. We use a combined seasoned soy sauce for seafood for most of cantonese steamed dishes. It is lighter and slightly sweeter than normal light For decoration: shred scallion with a fork and then soak them in cold water. Clean the fish completely and peel off any black skins in the stomach of the fish.
Steps to make Steam Fish in Supreme Soy Sauce topped with Salted Black Daze:
- 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!
Scatter the spring onions and chilli over the cooked fish. In a small pan, heat the peanut. 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. 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.
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