Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, steam fish in supreme soy sauce topped with salted black daze. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
When the fish is very fresh, steam it! In this video, I am sharing a simple yet mouth-watering steam fish recipe that will leave your family craving for. Steamed fish in black bean and soy sauce at Hong Kong restaurant.
Steam Fish in Supreme Soy Sauce topped with Salted Black Daze is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Steam Fish in Supreme Soy Sauce topped with Salted Black Daze is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook steam fish in supreme soy sauce topped with salted black daze using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Steam Fish in Supreme Soy Sauce topped with Salted Black Daze:
- Get Fresh fish Siakap / Seabass
- Get Pinch salt
- Prepare 1 tbsp premium fish soy sauce
- Make ready 1 tbsp oyster sauce
- Take 1 tsp sesame oil
- Get 1 tbsp Shaoxing wine
- Prepare 1 tbsp stock powder
- Take 2 tsp sugar / crystal sugar
- Make ready 6 cloves garlic minced
- Get Few pcs of young ginger
- Make ready Spring onions
- Make ready Salted black daze
In a small pan, heat the peanut. Ginger and soy sauce provide the main flavors for this quick-and-easy halibut recipe. Smoking hot oil is poured over the top of the fish before serving to provide flavor and crispness. Rub both sides of fillet with salt.
Instructions 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 ginger over the top of the fish and place onto a heatproof ceramic dish. Steamed fish served with light soy sauce is synonymous with Hong Kong style steamed fish. The characteristic of steamed fish Teochew style is the inclusion of tomatoes and Chinese salted mustard vegetables 咸菜. Some recipes also include sour plum and Chinese dry mushroom into the recipe. A drizzle of soy sauce and some fresh scallions are laid on top of the steamed fish, and hot sesame oil is poured on top.
So that is going to wrap this up with this special food steam fish in supreme soy sauce topped with salted black daze recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
