Restaurant-Style Soy Sauce Steamed Fish
Tender, quick and easy! This steamed fish recipe is a delicious dish served in Chinese restaurants - fish cut in the butterfly cut, steamed with tasty light soy sauce mixture and sprinkled with crispy ginger and garlic for the family!
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
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 video to see exactly how I made it!
Nutrition
Calories: 383kcalCarbohydrates: 10gProtein: 37gFat: 22gSaturated Fat: 1gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 88mgSodium: 1530mgPotassium: 667mgFiber: 1gSugar: 3gVitamin A: 1IUVitamin C: 2mgCalcium: 33mgIron: 1mg
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