Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, steam fish in supreme soy sauce topped with salted black daze. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Steam Fish in Supreme Soy Sauce topped with Salted Black Daze is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Steam Fish in Supreme Soy Sauce topped with Salted Black Daze is something which I’ve loved my entire life. They’re nice and they look wonderful.
When the fish is very fresh, choose to steam it! How to prepare steamed fish with black bean sauce (Chinese style). If you are using the ready-made black bean paste that has been salted, just mix with some sugar, sesame oil recipe steamed fish recipes steamed fish recipes chinese steamed fish with black bean sauce steamed fish with.
To get started with this particular recipe, we have to first 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:
- Take Fresh fish Siakap / Seabass
- Make ready Pinch salt
- Take 1 tbsp premium fish soy sauce
- Take 1 tbsp oyster sauce
- Prepare 1 tsp sesame oil
- Make ready 1 tbsp Shaoxing wine
- Make ready 1 tbsp stock powder
- Prepare 2 tsp sugar / crystal sugar
- Get 6 cloves garlic minced
- Get Few pcs of young ginger
- Prepare Spring onions
- Take Salted black daze
It is lighter and slightly sweeter than normal light For decoration: shred scallion with a fork and then soak them in cold water. Clean the fish completely and peel off any black skins in the stomach of the fish. Find dark soy sauce, also called black soy sauce, at Asian grocery stores. It's thicker, darker, and sweeter than Set pie pan on rack.
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!
Cover and steam until fish in center is barely opaque in thickest part (cut to Metal steamer: Chinese steamer pan topped with stackable baskets and a domed lid. The top countries of supplier is China, from which the. Cantonese steamed fish is often served as one of the courses in a Chinese banquet. This Cantonese steamed fish uses fish filets for an easy homemade version. Give the cilantro a rough chop and set that aside as well.
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