Recipe: Appetizing Chili Soy Sauce Steamed Fish

Chili Soy Sauce Steamed Fish. An easy healthy steamed fish recipe with a flavourful sauce. I used cream dory, but you can use any whitefish fillet. Try this recipe, it's really delicious!

Put the bok choy on top of the fish. Place in the bottom of the pan. Serve the sauce with lemon/lime wedges with the fish. You can cook Chili Soy Sauce Steamed Fish using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chili Soy Sauce Steamed Fish

1. It's 1 kg of Cream Dory.
2. Prepare 1/2 cup of water.
3. It's 3 tbsp of soy sauce.
4. You need 2 tbsp of sesame oil.
5. It's 2 tbsp of ginger, thinly sliced.
6. Prepare 1/3 of bok choy, chopped.
7. You need 1 tsp of cilantro, chopped.
8. Prepare 3 cloves of garlic, minced.
9. It's 1/2 tsp of chili powder.
10. Prepare 1 tsp of red pepper flakes.
11. It's 1 tbsp of Sugar.
12. Prepare Pinch of Salt and black pepper.

Yeah, I just don't get the apprehension about the whole fish thing either. I grew up with Mom bringing a whole steamed fish to the diiner table. Chinese Steamed Fish - Learn how to make restaurant-style Chinese steamed fish with this easy steamed fish recipe, with steamed fish pics. I love Chinese-style steamed fish-fresh-from-the-tank live fish steamed with soy sauce and topped with shredded ginger, scallions, and cilantro leaves.

Chili Soy Sauce Steamed Fish step by step

1. Cut the fish fillet into serving portions and season them with salt and black pepper..
2. Line a steamer with parchment paper and put the fillet in there..
3. Add the bok choy on top of the fish..
4. Cover and steam for 12 minutes or until the fish is done..
5. Mix the water, chili powder, cilantro, soy sauce, sesame oil, ginger, garlic, red pepper flakes, and sugar on a small pan and bring it to boil..
6. Arrange the fish and bok choy on serving plates and pour the chili sauce over the top. Ready to serve. Enjoy!.

Soy sauce (also called simply soy in American English and soya sauce in Canadian English and less frequently in British English) is an East Asian liquid condiment of Chinese origin. Combine kombu (if using), sake, soy sauce, mirin, and ¾ cup water in a medium donabe or Dutch oven with lid. Bring to a boil, then reduce heat to low. Layer cabbage stems, then leaves in pot. Scatter mushrooms and ginger over, then place fish over mushrooms.