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

Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, steam fish in supreme soy sauce topped with salted black daze. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Hong Kong Recipe : SUPREME SOY SAUCE CHICKEN. Steamed Fish with Soy Ginger Sauce, SIMPOL! Steamed Grouper Hong Kong Style - Top Restaurant Recipe Cracked! Steam Red Snapper Fish with Soy Sauce.

Steam Fish in Supreme Soy Sauce topped with Salted Black Daze is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Steam Fish in Supreme Soy Sauce topped with Salted Black Daze is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. 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.

The ingredients needed to make Steam Fish in Supreme Soy Sauce topped with Salted Black Daze:

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

It's also a weeknight staple and one of the most delicious ways to eat fish! Ginger and soy sauce provide the main flavors for this quick-and-easy halibut recipe. Smoking hot oil is poured over the top of the fish before serving to provide flavor and crispness. Rub both sides of fillet with salt.

Steps to make Steam Fish in Supreme Soy Sauce topped with Salted Black Daze:

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!

Smoking hot oil is poured over the top of the fish before serving to provide flavor and crispness. Rub both sides of fillet with salt. Place the fish fillets, side by side, on top of the foil, drizzle with soy sauce, and season with salt and pepper. Mango and Black Sesame Rice Pudding. You can use this foolproof steaming method to cook any sturdy fish—salmon, snapper, black cod, or arctic char would all Slice fish into six pieces; season all over with salt.

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