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Recipe: Delicious Steam Fish in Supreme Soy Sauce topped with Salted Black Daze

Steam Fish in Supreme Soy Sauce topped with Salted Black Daze. 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. 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!

Steam Fish in Supreme Soy Sauce topped with Salted Black Daze Boiled the sauce ingredients and pour on the fish. Steam Fish in Supreme Soy Sauce topped with Salted Black Daze Fresh fish Siakap / Seabass • salt • premium fish soy sauce • oyster sauce • sesame oil • Shaoxing wine • stock powder • sugar / crystal sugar Coat fish with oil, season with salt, and place skin side down in steamer. Scatter remaining garlic, scallions, and ginger over fish. 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 that.

Ingredients of Steam Fish in Supreme Soy Sauce topped with Salted Black Daze

  1. Prepare of Fresh fish Siakap / Seabass.
  2. Prepare of salt.
  3. It's of premium fish soy sauce.
  4. Prepare of oyster sauce.
  5. You need of sesame oil.
  6. It's of Shaoxing wine.
  7. It's of stock powder.
  8. It's of sugar / crystal sugar.
  9. Prepare of garlic minced.
  10. Prepare of Few pcs of young ginger.
  11. Prepare of Spring onions.
  12. Prepare of Salted black daze.

Set steamer over pot, cover, and steam until fish is just. Coat fish with oil, season with salt, and place skin side down in steamer. Scatter remaining garlic, scallions, and ginger over fish. Set steamer over pot, cover, and steam until fish is just.

Steam Fish in Supreme Soy Sauce topped with Salted Black Daze instructions

  1. Clean fish with water, remove internal guts, dry with a cloth and rub a pinch of salt on the body as marinate..
  2. Fry some minced garlic and salted / fermented black daze, chopped, until garlic turn golden brown and aromatic and set aside..
  3. 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..
  4. 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!.

While the fish is steaming, in a small. Place a heat resistant trivet in the middle. Once boiling, carefully place the plate of fish on top of the trivet. The Spruce / Diana Chistruga Carefully remove the plate from the steamer and transfer the fillets to a warmed platter and spoon the rest of the sauce over the fish. I love Chinese-style steamed fish-fresh-from-the-tank live fish steamed with soy sauce and topped with shredded ginger, scallions, and cilantro leaves.

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