Soy Sauce Steamed Fish


TOTAL TIME
45mins
-
PREP TIME
15mins
-
COOK TIME
30mins
-
SERVES
2
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Ingredients
- 2 tbsp oil
- 1/2 red onion
- 2 garlic cloves minced
- 1 tbsp minced lemongrass
- 1 tsp sesame oil
- 4 tbsp Kikkoman Naturally Brewed Soy Sauce
- 1 tbsp oyster sauce
- 2 tbsp sugar
- 1/2 cup of water
- 1 tsp black pepper
- 1 tbsp Chinese cooking wine or sake (optional)
- 2 thick fillets of white fish (I used Ling)
- 5cm piece ginger julienned
- 2-3 sprigs spring onion finely sliced (strips)
- 2 tbsp of neutral oil (veg, canola, etc)
To garnish
- 1/2 lime
- 1-2 birdseye chilli sliced
- 2 sprigs of coriander roughly chopped (optional)
Method
- To make the sauce fry onion in the pan with oil until soft, add the garlic and lemongrass fry until onion and garlic are slightly golden
- Add the sesame oil, Kikkoman Naturally Brewed Soy Sauce, oyster sauce, sugar, water, pepper and cooking wine (if avail) and cook for approx 3 minutes (this doesn’t need to be thick) and set aside to cool
- Pat the fish fry with a paper towel and cover with ginger sticks, pour the cooled sauce over the fish and steam for approximately 7-8 minutes (you want the fish to just pull apart)
- Remove the fish from the steamer and place spring onion over fish
- Heat up the oil in a pot until it starts to smoke, pour the oil over the spring onion and listen to that sizzle
- Garnish with chilli, a squeeze of lime and some coriander and enjoy
Products used
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