Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, steamed fish fillet in light superior sauce. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Steamed Fish Fillet in Light Superior Sauce is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Steamed Fish Fillet in Light Superior Sauce is something which I’ve loved my whole life. They’re fine and they look wonderful.
We know you love quick meals that can be prepared with minimal work so here's our super easy steamed fish in Chinese style. Fish Fillets with Tomato Sauce and Sauteed Potatoes Receitas Da Felicidade! My youngest son had a minor Steamed fish is a traditional Cantonese style dish.
To begin with this recipe, we have to first prepare a few ingredients. You can have steamed fish fillet in light superior sauce using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Steamed Fish Fillet in Light Superior Sauce:
- Get Steamed Fish Fillet
- Take 2 kg fish fillet (any kind)
- Take 10 grams ground pepper
- Prepare 10 grams salt
- Make ready 6 cup water (for boiling/steaming)
- Get 1 ginger (cut into thin strips)
- Take Light Superior Sauce
- Get 1 1/2 cup water
- Make ready 3/4 cup light soy sauce
- Get 2 tbsp oyster sauce
- Get 1 1/2 tbsp grated ginger
- Prepare 2 tbsp brown sugar
Some dishes, like Chinese pot stickers or dumplings, use a combination of cooking techniques—steaming and pan-frying. This recipe's sauce uses both light and dark soy sauces. Serve this light yet flavorful dish with What is Better, Steamed Whole Fish or Steamed Fish Fillets? Most Asian restaurants use whole fish since it looks impressive and tastes.
Steps to make Steamed Fish Fillet in Light Superior Sauce:
- Rub fish fillet with salt and ground pepper
- Steam fish fillet with ginger strips
- In a separate casserole, combine all ingredients for light superior sauce
- Simmer to boil
- Garnish with leeks and toasted garlic
While the fish is steaming, make the sauce. Carefully transfer the fish packets to warm serving plates. Pour the sauce over and around the fish and garnish with the dill flowers. This Cantonese steamed fish uses fish filets for an easy homemade version. This Cantonese steamed fish is a traditional and simple dish that's often served as one of the final courses in a traditional Chinese wedding banquet right before the last rice and the noodle course.
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