Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a special 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 little bit unique. This will be really delicious.
Hong Kong Recipe : SUPREME SOY SAUCE CHICKEN. Steamed Fish with Soy Ginger Sauce, SIMPOL! Steamed Grouper Hong Kong Style - Top Restaurant Recipe Cracked!
Steam Fish in Supreme Soy Sauce topped with Salted Black Daze is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Steam Fish in Supreme Soy Sauce topped with Salted Black Daze is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have steam fish in supreme soy sauce topped with salted black daze using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Steam Fish in Supreme Soy Sauce topped with Salted Black Daze:
- Get Fresh fish Siakap / Seabass
- Take salt
- Get premium fish soy sauce
- Take oyster sauce
- Take sesame oil
- Get Shaoxing wine
- Prepare stock powder
- Make ready sugar / crystal sugar
- Make ready garlic minced
- Prepare Few pcs of young ginger
- Get Spring onions
- Make ready Salted black daze
Got a fileted black bass and kept the Salting the fish is super important and next time I would add Thai chili's or chili oil as others have. For the sauce: Combine stock, soy sauce, oyster sauce, Chinese cooking wine, sesame oil and sugar in a bowl. 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.
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!
Some recipes also include sour plum and Chinese dry mushroom into the recipe. Combine the soy sauce, salt, sugar and water into a small bowl and mix well. Prepare your steamer setup, which these days you can purchase easily Do you have any recommendations on how to steam fish in a aluminum steam table pan in the oven? I am assuming fill it with water and cover, but. Remove fish from steamer and remove ginger and scallion on top.
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