Hi, I am Joana. Today, we’re going to make ginger soy steamed pompano recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Ginger Soy Steamed Pompano Recipe
Ginger Soy Steamed Pompano is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Ginger Soy Steamed Pompano is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have ginger soy steamed pompano using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Ginger Soy Steamed Pompano:
- Take 1 piece Pompano Fish
- Get Water, for steaming
- Prepare 1/2 piece Lemon (optional)
- Make ready Sauce
- Prepare 2 tbsp. Ginger, grated
- Prepare 1/8 cup Light Soy Sauce
- Make ready 1 tbsp. Water
- Prepare 1 tbsp. Cooking
- Prepare 1 tsp. White Sugar
- Make ready 1/2 tsp. Sesame Oil
- Take 2 tbsp. Garlic, toasted
- Get 3 tbsp. Parsley, chopped
Steps to make Ginger Soy Steamed Pompano:
- PREPARE THE FISH - Clean the pompano fish by removing the guts and gills. Scrape off the fine scales. Cut off the fins and tail. Wash under running water (cold water if available). Then, make a diagonal incision along the entire length of the fish - from below the head to just above the tail.
- PREPARE THE SAUCE - In a bowl, mix the grated ginger, soy sauce, cooking , water, sugar, and sesame oil together.
- STEAM THE FISH - Place the fish on an aluminum foil. Pour the sauce over the fish. Top with some parsley (leave some for toppings later). Carefully seal all edges of the foil to form enclosed packets. Steam the fish over briskly boiling water for 30 minutes.
- You can use a steamer cooker but can always improvise if you don’t have. Instead, you can use a large deep pan with a rack in it. Fill it with water up to the level of the rack. On top, place the fish dish (heat-proof) or fish in a foil packet and cover with lid.
- OTHER METHOD - TO BAKE: - Place the fish on a heat proof plate or in a large baking pan. Pour the sauce over the fish. Top with some parsley (leave some for toppings later). Cover it with aluminum foil and bake in a pre-heated oven at 175C for 20 minutes. After 20 minutes, remove the foil and bake each side for 5 minutes.
- PLATING - When the fish is done, remove from the heat and carefully transfer to a plate including the sauce. Sprinkle with toasted garlic and chopped parsley. Squeeze lemon on top.
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