Cooking at Home
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)
Kikkoman sauce used in this recipe
Naturally Brewed Soy Sauce
TOTAL TIME
45mins Serves
2 Cook time
30mins Prep time
15mins
45mins Serves
2 Cook time
30mins Prep time
15mins
Soy Sauce Steamed Fish
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