Hey everyone, it’s me again, Dan, welcome to my 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. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
This Cantonese steamed fish recipe with soy, scallion and ginger a a must-try fish recipe. A steamed whole fish with Ginger, Scallion, Soy and cilantro is a big favorite on any Chinese table, and it's almost always served at holiday meals and special occasions. How to prepare steamed fish with black bean sauce (Chinese style).
Steam Fish in Supreme Soy Sauce topped with Salted Black Daze is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. 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 recipe, we have to prepare a few components. 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:
- Take Fresh fish Siakap / Seabass
- Get Pinch salt
- Make ready 1 tbsp premium fish soy sauce
- Prepare 1 tbsp oyster sauce
- Get 1 tsp sesame oil
- Make ready 1 tbsp Shaoxing wine
- Get 1 tbsp stock powder
- Get 2 tsp sugar / crystal sugar
- Prepare 6 cloves garlic minced
- Take Few pcs of young ginger
- Make ready Spring onions
- Make ready Salted black daze
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. My mom used to make this steamed whole fish with black bean sauce often for dinner. I love seafood of any kind, especially Fermented black beans are also known as douchi are basically salted black beans that went through fermentation and process. They are also soft and extremely salty on their own.
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!
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. 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 it up with this special food steam fish in supreme soy sauce topped with salted black daze recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget 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!
