Steam Fish in Supreme Soy Sauce topped with Salted Black Daze, healthy & tasty!

There are many resources of information on cooking. Some information is geared towards seasoned chefs as well as except the ordinary person. It can be puzzling to learn every one of the available details. The good news is, this Steam Fish in Supreme Soy Sauce topped with Salted Black Daze recipe is easy to make and will give you some great pointers. They will certainly help anyone, even a newbie.

My mother-in-law's signature recipe, this steamed fish with black bean sauce is simple, quick and healthy. It's really the perfect weeknight dinner. The soybeans have been fermented and turned black in the process.

Prepare Fresh fish Siakap / Seabass.
Provide salt.
Provide premium fish soy sauce.
You need oyster sauce.
You need sesame oil.
Prepare Shaoxing wine.
Prepare stock powder.
You need to prepare sugar / crystal sugar.
You need to prepare garlic minced.
Provide Few pcs of young ginger.
You need Spring onions.
You need Salted black daze.

Short Tips:

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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 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!.

Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish. Scatter the spring onions and chilli over the cooked fish. In a small pan, heat the peanut. We use a combined seasoned soy sauce for seafood for most of cantonese steamed dishes. It is lighter and slightly sweeter than normal light For decoration: shred scallion with a fork and then soak them in cold water.

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