What are the best ways to use steamed fish soy sauce?

Steamed fish soy sauce is a kind of soy sauce. It is a very common practice to steam fish with this soy sauce. Speaking of fish, I believe everyone is familiar with it. Fish is the most common seafood in people’s daily life. It not only tastes delicious, but most importantly, it has very high nutritional content and has many benefits for the human body. There are many uses for steamed fish soy sauce. Below we will introduce in detail some of the better uses of steamed fish soy sauce.

What is Steamed Fish Soy Sauce?

Soy sauce, also known as soy sauce, is made from soybeans as the main raw material. Water and salt are added to it. After being made into koji and fermented, it is brewed into a liquid under the action of various enzymes secreted by various microorganisms during their reproduction.

There are first soy sauce, light soy sauce and dark soy sauce. The best is definitely the first soy sauce, which is a superior condiment. Steamed fish soy sauce is a soy sauce specially made for steamed fish. Simple light soy sauce and dark soy sauce are not suitable for steamed fish because the taste is not fresh enough and it is easy to be too salty. The steamed fish soy sauce has a fresh and salty taste. It does not cover up the freshness of the fish itself and can add a different flavor. It is very suitable for making steamed fish. The raw materials used to make soy sauce vary from country to country and region to region, and the ingredients and flavors used are also different. The most special one is Vietnamese fish sauce (which uses fresh fish).

Steamed sea bass

Sea bass is a very suitable fish for steaming, and it is also the most common dish made with steamed fish soy sauce.

Ingredients: sea bass, red pepper, yellow pepper, shallot

Supplementary materials: ginger, cooking wine, soy sauce, white pepper, sugar, steamed fish soy sauce

practice:

1. Clean the sea bass you bought, inside and out. Be careful when picking out the internal organs, and don't break the gallbladder, otherwise it will be very bitter. Then use a knife to cut a cut in the middle of the fish's back. Be gentle. If you cut too hard, the skin will break during the steaming process.

2. To marinate the sea bass, pour cooking wine, a small amount of salt, and white pepper into a bowl, mix well, then spread appropriate amounts all over the fish and marinate for about 10 to 15 minutes.

3. Cut the green onion and ginger into thin strips, and cut the red and yellow peppers into strips for later use.

4. After the fish is marinated, stuff half of the chopped ginger, garlic and green onion into the fish belly. This will remove the fishy smell and increase the freshness of the fish. Then use half of the remaining green onion to place under the fish body, and spread half of the shredded ginger on the fish body.

5. Then steam the fish. Make sure to use hot water. Steam the fish in the pot for about 7 to 8 minutes and then turn off the heat. Sea bass is very easy to cook, and it will not be tender if you steam it too long.

6. Then come the sauce. Put appropriate amount of steamed fish soy sauce, light soy sauce, sugar, a small amount of white pepper powder, 50 ml of warm water, a small amount of salt and an appropriate amount of chicken essence into a small bowl and mix well until all the seasonings are evenly mixed. As for how much seasoning to put, it depends on your personal taste. You can put a little at first, then taste it and add whatever is missing.

7. After the fish is steamed, remove the shredded ginger from the fish and pour out the water from the steamed fish plate. This water is from the fish and will taste fishy, ​​so it needs to be poured out.