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.
- 2 fish steaks
- 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
- 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).
- 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.
Updated from a recipe originally published in March 5, 2014
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