Step-by-Step Guide to Make Andrew Copley Steam Fish in Supreme Soy Sauce topped with Salted Black Daze

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, steam fish in supreme soy sauce topped with salted black daze. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really 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’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Steam Fish in Supreme Soy Sauce topped with Salted Black Daze is something which I have loved my whole life.

To get started with this particular 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 cook it.

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

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