Hi, I am Kate. Today, we’re going to make steam fish in supreme soy sauce topped with salted black daze recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Steam Fish in Supreme Soy Sauce topped with Salted Black Daze Recipe
Steam Fish in Supreme Soy Sauce topped with Salted Black Daze is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine 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 bewith this particular 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 it.
The ingredients needed to make Steam Fish in Supreme Soy Sauce topped with Salted Black Daze:
- Make ready Fresh fish Siakap / Seabass
- Get Pinch salt
- Take 1 tbsp premium fish soy sauce
- Get 1 tbsp oyster sauce
- Take 1 tsp sesame oil
- Prepare 1 tbsp Shaoxing
- Take 1 tbsp stock powder
- Prepare 2 tsp sugar / crystal sugar
- Make ready 6 cloves garlic minced
- Get Few pcs of young ginger
- Get Spring onions
- Get Salted black daze
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!
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