Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, steam fish in supreme soy sauce topped with salted black daze. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Steam Fish in Supreme Soy Sauce topped with Salted Black Daze is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Steam Fish in Supreme Soy Sauce topped with Salted Black Daze is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook steam fish in supreme soy sauce topped with salted black daze using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Steam Fish in Supreme Soy Sauce topped with Salted Black Daze:

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

Instructions 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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