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

Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Steps to Make Ultimate Steam Fish in Supreme Soy Sauce topped with Salted Black Daze. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Steam Fish in Supreme Soy Sauce topped with Salted Black Daze, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Steam Fish in Supreme Soy Sauce topped with Salted Black Daze delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Steam Fish in Supreme Soy Sauce topped with Salted Black Daze is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Steam Fish in Supreme Soy Sauce topped with Salted Black Daze estimated approx 15 mins.

To begin with this particular recipe, we must 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 it.

Fresh and savory sweet steam fish commonly served in Seafood Restaurants now with a simple recipe you can cook at home!

Ingredients and spices that need to be Prepare to make Steam Fish in Supreme Soy Sauce topped with Salted Black Daze:

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

Instructions to make 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!

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