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Steamed fish steak with sweet soy sauce
Thick fish steaks are seasoned, steamed, brushed with garlic oil, topped with crispy fried garlic and served in a shallow pool of sweet soy sauce.
Course
Main Course
Cuisine
Asian
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
people
Author
Connie Veneracion
Ingredients
2
fish steaks
salt
pepper
sesame seed oil
3 to 4
tablespoons
garlic
minced
1
tablespoon
cooking oil
2
teaspoons
soy sauce
2
teaspoons
sweet rice wine
Shiaoxing, sake or mirin will all work
1
teaspoon
sugar
½
teaspoon
ginger juice
(grate the ginger and squeeze out the juice)
scallions
to garnish
cilantro
to garnish
Instructions
Brush the bottom of two heat-proof plates with a little sesame seed oil.
Lay a fish steak on each plate. Sprinkle with a little salt and pepper.
Steam over briskly boiling water for 10 minutes.
So, that’s how the fish will look after steaming. But, while the fish steams, waste no time. Prepare the garnishes and the sauce.
Heat the cooking oil in a pan. Cook the minced garlic over medium heat until golden brown. Scoop out. Save the oil.
Make the sauce. Mix together the soy sauce, sweet rice wine, sugar and ginger juice.
When the fish is done, take a tablespoonful or two of the liquid that has formed a pool around the fish and mix that with the sauce.
Brush the top of the fish steaks with a little of the oil in which the garlic had been cooked.
Divide the toasted garlic bits into two portions. Top each fish steak with a portion of the toasted garlic.
Garnish with cilantro and scallions.
Spoon the sauce around the fish and serve immediately.