Fresh and savory sweet steam fish commonly served in Seafood Restaurants now with a simple recipe you can cook at home!
- Fresh fish Siakap / Seabass
- Pinch salt
- 1 tbsp premium fish soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp Shaoxing wine
- 1 tbsp stock powder
- 2 tsp sugar / crystal sugar
- 6 cloves garlic minced
- Few pcs of young ginger
- Spring onions
- 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 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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