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.
sesame seed oil
3 to 4
sweet rice wine
Shiaoxing, sake or mirin will all work
(grate the ginger and squeeze out the juice)
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