Restaurant-Style Steam Fish Soy Sauce

This is my children's favourite recipe for Chinese Steam Fish. They could gobble down bowls of white rice just with the pipping hot aromatic sauce from the steam fish.


This sauce goes well with steamed Seabass, Groupa and Soon Hock.  The texture of these fish is super delicate and smooth, but of course they are pricy too.  So, the perfect way to cook these expensive fish is to steam it without any seasoning to retain its original 'sweetness'.  Just place a few pieces of sliced old ginger and some spring onion (white section) on top of the fish, drizzle 2 tbsp of chinese white wine and steam the fish for 8 - 10 minutes.  Remember to discard the liquid in the steaming tray - this will give the fish a bitter and fishy taste.  


Timing is also of essence in preparing this dish.  Prepare the sauce and ginger-onion oil while steaming the fish to ensure everything is pipping hot when serve.  Nothing taste better than a sizzle hot steamed fish straight from the kitchen.

Restaurant style Steamed Soon Hock with Soy Sauce

Steam Fish Soy Sauce (Serve 5 - 6) 

 

Ingredients (A):

240ml             Water

2 tbsp             Fish Sauce

1 tbsp             Light Soy Sauce

1 tbsp             Oyster Sauce

1 tsp               Concentrated Chicken Stock

1 tsp               Sesame Oil

3 tsp               Sugar

1/8 tsp            Pepper

1 tsp               Shaoxing Wine

Ingredients (B):

2 tbsp             Cooking Oil

1/2 tbsp          Young Ginger, finely shredded

1 tbsp             Small Onion, thinly sliced

Some              Spring Onion, jullienned

Some              Celery/Coriander, cut into section

Soak jullienned spring onion in a bowl of water before use

Direction:  

1. Add all ingredients in (A), except shaoxing wine, into a sauce pot.  Bring it to a boil.  Set aside and keep it warm.
2. When the fish is about to be cooked, heat up 2 tbsp of cooking oil in another pot.  Sautee ginger and small onion till fragrant. 
3. Remove fish from the steamer.  Discard the spring onion and ginger on the fish and drain away the liquid at the bottom of the steaming tray. 
4. Pour shaoxing wine in the hot sauce in (1), then pour sauce over fish.  Sprinkle the spring onion and celery/coriander on top of the fish.  Pour the sizzling hot ginger and onion oil in (2) on it.
5. Serve immediately.