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

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to prepare a distinctive dish, Steam Fish in Supreme Soy Sauce topped with Salted Black Daze. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

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

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 that.

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

1. You need of Fresh fish Siakap / Seabass.
2. It’s Pinch of salt.
3. Make ready 1 tbsp of premium fish soy sauce.
4. Make ready 1 tbsp of oyster sauce.
5. It’s 1 tsp of sesame oil.
6. You need 1 tbsp of Shaoxing wine.
7. It’s 1 tbsp of stock powder.
8. Prepare 2 tsp of sugar / crystal sugar.
9. Prepare 6 cloves of garlic minced.
10. Take of Few pcs of young ginger.
11. You need of Spring onions.
12. Make ready of 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.

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!.

It's thicker, darker, and sweeter Metal steamer: Chinese steamer pan topped with stackable baskets and a domed lid.Cover and steam until fish in center is barely opaque in thickest part (cut to test).Chinese Steamed Fish - Learn how to make restaurant-style Chinese steamed fish with this easy steamed fish recipe, with steamed fish pics.

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.