Hello, I am Joana. Today, we’re going to prepare 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. This time, I’m gonna make it a little bit more unique. 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 popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Steam Fish in Supreme Soy Sauce topped with Salted Black Daze is something which I have loved my entire life. They are fine and they look fantastic.
To bewith this recipe, we have to first prepare a few ingredients. You can cook 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:
- Prepare Fresh fish Siakap / Seabass
- Get Pinch salt
- Make ready 1 tbsp premium fish soy sauce
- Make ready 1 tbsp oyster sauce
- Take 1 tsp sesame oil
- Get 1 tbsp Shaoxing
- Get 1 tbsp stock powder
- Take 2 tsp sugar / crystal sugar
- Take 6 cloves garlic minced
- Take Few pcs of young ger
- Make ready 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 ger 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 ger. 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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