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

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Friend Angel Recipelet try Steam Fish in Supreme Soy Sauce topped with Salted Black Daze for serving mother. How to cook Steam Fish in Supreme Soy Sauce topped with Salted Black Daze very simple.

Overview Steam Fish in Supreme Soy Sauce topped with Salted Black Daze

Steam Fish in Supreme Soy Sauce topped with Salted Black Daze.

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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! See recipes for Steam Fish w/ Fermented Black Bean too. You must buy the Pearl River Bridge brand!
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Ingredients Steam Fish in Supreme Soy Sauce topped with Salted Black Daze below:

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

All the other canned dace on the market are copycats brands that appeared after the monumental success of Pearl River Bridge Fried Dace with Salted Black Bean. We once bought a copycat can by accident (they try to make the copycat label look as close as possible to the original. Steaming the fish — I've been using Branzino — on a bed of aromatics (ginger, scallions, and cilantro) with a splash of sake. Making a sauce, a simple mixture of soy sauce, sesame oil, sugar and hot chilies (if you wish).

Here's how to make Steam Fish in Supreme Soy Sauce topped with Salted Black Daze step by step

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!.

Dressing the steamed fish with a few tablespoons of hot oil and the soy sauce mixture, which you heat up briefly as well. You want the fish to steam and not boil. Turn heat to high and bring to a boil. For whole fish, work salt, pepper and seasoning into the diagonal cuts on both sides of the fish. Put the fish sauce, dark soy sauce, light soy sauce, Shaoxing wine, sugar, oil, and oyster sauce in a small saucepan over medium heat. .

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