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You are here: Home / All Recipes / Steamed Fish Steak with Sweet Soy Sauce

Steamed Fish Steak with Sweet Soy Sauce

Connie Veneracion
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.
Steamed Fish With Sweet Soy-ginger Sauce
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Asian
Servings 2 people

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 (see how to boil water, how to steam food and why it is important to know).
    Fish steak in steamer
  • 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.

Notes

Updated from a recipe originally published in March 5, 2014
Keyword Fish
Looking for Filipino food?Visit CASA Veneracion for modern twists on favorite classics!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

July 6, 2020 : All Recipes, Seafood

About Connie Veneracion

To feed my obsession with Asian cultures, I created Devour Asia. Why Asia? It goes back to my childhood through early adulthood. Chinese food, Samurai and Voltes V, Asian Civilizations and World History. Read more.

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