What is Steamed Fish Soy Sauce

The so-called soy sauce is what we call soy sauce, but what is steamed fish soy sauce? That is, soy sauce added to fish during the production process is a very delicious condiment, especially suitable for use in steamed fish. It can have a unique umami flavor without covering up the taste of the fish itself. There are many ways to make steamed fish with soy sauce. People with different tastes can make it according to their own requirements. The most common one is steamed sea bass.

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 fish soy sauce recipe

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.

8. Then put the remaining shredded green onion, shredded ginger, red pepper and yellow pepper strips on the fish in turn. If you like spicy food, you can replace the yellow pepper with scallion strips.

9. Then pour the oil into the pot and boil it until it smokes. Pour the boiling hot oil from the fish head to the fish tail, especially where there are shredded green onions and ginger. You can hear a sizzling sound.

10. Finally, pour the prepared sauce from the fish head to the tail and you can eat it.