Restaurant-Style Butterfly Steamed Soy Sauce Fish
Tender, quick and very easy – this Restaurant-style Butterfly Steamed Fish in Soy Sauce is not only pretty, it’s very delicious too! With a simple soy sauce gravy that relies on the basics – light soy sauce, sugar, water and sesame oil – this fish is sure to be a hit during dinner time!
A little extra ginger and garlic is deep-fried to garnish our fish, bringing out earthy and sweet flavours from the salty-umami fish. It takes about 30 minutes of cooking time, but it is super worth it for a family meal!
Serves 4 adults.
Ingredients
Fish, whole. I used Tilapia, which was cut into a butterfly cut. Any white-fleshed fish works well too. Make sure the fish has been de-scaled and cleaned, with the innards removed.
Salt, to marinate and season the sauce.
Water, both for steaming the fish, and to mix with the soy sauce.
Cooking oil, for frying the ginger and garlic. This infuses the fragrance and flavours into the oil, which carries them to the sauce.
Ginger, cut into thin strips. They are later fried into crispy strands that are caramelized which adds a nice crunch to the tender fish.
Garlic, minced roughly. They are fried and caramelized into crispy bits, adding a burst of flavour in between bites.
Light Soy Sauce, which is not very salty. It adds both colour and taste to the sauce of the steamed fish. If using a saltier type, reduce the amount used to 1.5 tbsp.
Sesame Oil, for a little fragrance and taste.
Sugar, to balance the saltiness of the soy sauce. It is optional.
Spring Onions, for garnishing, adding a touch of bright green to the dish.
Steps
Here are the brief steps to make Butterfly Steamed Soy Sauce Fish:
- Prepare the ingredients.
- Prepare the steamer.
- Marinate the fish.
- Steam the fish.
- Fry ginger strips until crispy.
- Fry garlic until crispy.
- Cook the sauce.
- Remove fishy water.
- Pour sauce over the fish and steam.
- Remove from the steamer.
- Garnish with crispy fried ginger, garlic and spring onions.
- Serve.
Tips
- Adding ginger strips to the fish helps with absorbing some of the fishiness as it steams.
- The excess cooking oil can be stored at room temperature in a cool, air-tight container, for about 4-5 days. It’s perfect to use as cooking oil in stir-fry vegetables and meats.
- Do not discard the fishy water into the steamer pot, as it will contaminate the water and the fish will absorb the smell.
- Make sure to watch the full video to see how I made it exactly!
Storage Instructions
Steamed fish is best enjoyed immediately after cooking. This ensures the fried ginger and garlic are still crisp and fresh when bitten into. However, leftovers can be kept in an air-tight container, in the fridge for not more than a day. Steam the fish to reheat for about 10 to 15 minutes on medium heat before consuming.
The fried ginger and garlic will remain crispy when kept in an air-tight container once completely cooled. They can last at room temperature for about 2-3 days.
The excess fragrant oil infused with flavours of ginger and garlic can be kept for longer at room temperature – about 4 to 5 days in an air-tight container. They will be perfect with any stir-fried vegetables or as a drizzling over noodle soups.
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Restaurant-Style Soy Sauce Steamed Fish
Equipment
- Steamer
- Steamer Clamp
- Wok
- Turner
- Silicone Turner
Ingredients
- 1.5 L water, to steam
Marinate
- 700 g tilapia fish
- 1/2 tbsp salt
- 35 g ginger, cut to strips, to steam
Deep Fry
- 80 ml cooking oil
- 75 g ginger, cut to strips, to deep-fried
- 30 g garlic, minced
Sauce
- 200 ml water
- 30 ml light soy sauce
- 1/2 tbsp sugar
- 1/2 tsp black sesame oil
- 1/2 stalk spring onion, chopped, for garnishing
Instructions
- Cut and prepare the ingredients.
- In a steamer over medium heat, add enough water to boil for about 30 minutes. Cover and let it boil for 15 minutes.
- Marinate the inside and outside of the fish with 1/2 tbsp of salt, rubbing evenly to distribute it.
- Add 20g of ginger to the steaming plate, and place the fish, inside facing down, onto the plate. Sprinkle another 15g of ginger strips all over the fish.
- When the water is boiling vigorously, place the steaming plate into the steamer and cover the lid. Let it steam on medium for about 10 minutes.
- In a separate pan over medium heat, add the cooking oil and wait 30 seconds for it to heat up.
- Add 75g of ginger strips to the pan, stir-frying continuously for 4 to 5 minutes, or until crispy and golden brown. With a strainer, remove the ginger strips, shaking off the excess oil and set aside.
- Add the minced garlic to the hot oil, stir-frying for about 2 minutes, or until crispy and golden brown. Switch off the heat. Remove with a strainer, shaking off the excess oil. Place them on another plate and set aside.
- Remove the excess oil, leaving about 2 tbsp in the pan. This oil can be stored once cooled, to be used in other stir-fry dishes, or as a condiment over noodle soups.
- Switch on the heat to medium. Add 200ml of water, light soy sauce, sugar and black sesame oil to the pan. Stir until the sauce is well-combined. Let it come to a rolling boil. This takes about 1.5 minutes. Switch off the heat, and pour the sauce into a heat-resistant cup and set it aside.
- After the fish has been steaming for 10 minutes, carefully remove it from the steamer with a clamp, and drain the fishy water into a separate bowl. Place the steaming plate back into the steamer. Pour all the soy sauce mixture onto the fish. Cover the lid and let it steam for another 5 minutes.
- After 5 minutes, switch off the heat. Carefully remove the steaming plate with a clamp, and place it on a heat-resistant coaster.
- Garnish with fried ginger strips, crispy fried garlic and chopped spring onions. Serve immediately.
Video
Notes
- Adding ginger strips to the fish helps with absorbing some of the fishiness as it steams.
- The excess cooking oil can be stored at room temperature in a cool, air-tight container, for about 4-5 days. It’s perfect to use as cooking oil in stir-fry vegetables and meats.
- Do not discard the fishy water into the steamer pot, as it will contaminate the water and the fish will absorb the smell.
- Make sure to watch the video to see exactly how I made it!