Steamed Fish in Sweet Soy Sauce

Been a long time since I updated and just returned from my trip. Here is a old simple fish recipe that I have tweaked.

This menu is light and you can use any white fish e.g. snapper, white pompret or even white water fish. The fish melts in the mouth with flavours locked in the sauce. With this menu, it is best to keep it simple and simply celebrate the fish. The meat near the cheek and head of the fish is the best part of the dish.

Steam Fish in Soy Sauce

Ingredients

• A whole red snapper ( cleaned and fins trimmed)
• 2 clove garlic chopped
• 1/2 thumb size ginger julienned
• 2 cherry tomatoes, cut into quarters
• 1 teaspoon white pepper
• Mix 2 tablesppon water, 2 tablespoon light soy sauce and 1 teaspoon dark soy sauce 
• A splash of chinese cooking wine or white wine
• I tablespoon sugar
• Pinch of salt
• 1 bunch of spring onion julienned
• 1 tablespoon oil

Directions

• Place fish in steamer for 8 minutes (will have to be adjusted based on the size and type of the fish).
• In the meantime heat oil in pan.
• Add garlic and ginger and cook till translucent.
• Add the tomato with a bit of salt to melt it quickly. 
• Pour the soy mix.
• Add sugar, pepper and salt(if need) to taste.
• Add the wine, let it simmer then remove from stove.
• Once the fish is cooked, remove from the steamer and pour the soy sauce that has just been prepared (must be still hot) over the steamed fish (don't remove the liquid from the steam fish ...it will add flavor to the sauce)
• Garnish with spring onion

You can serve it as is with vegetables or with white rice. If you prefer boneless fish, reduce the steam time by 2 or 3 minutes. Most important of all, the dish shouldn't take anything more than 30 minutes to prepare and cook. 

Happy Cooking !