Steamed Pompano With Soy Sauce Food

STEAMED POMPANO WITH SOY SAUCE

Steps:

• Place a fish on the foil. Add the julienned ginger and the green leaves of the spring onion on the belly and above the fish.
• Add the steamer tray on the cooking pot with water. Turn on the heat
• Cover the fish with the foil and transfer into the pot. Once it started to boil, lower the heat and let it simmer for 20 minutes.
• Once done, discard the excess water from the fish. Set aside.
• In an empty pan, pour the soy sauce and add the brown sugar, sesame oil, water, ginger and spring onion. Turn on the heat
• Let it simmer for 5 to 10 minutes to help the sauce absorb the flavor of the herbs.
• Once done, remove the foil and transfer the fish into the plate. Pour the sauce on it and garnish with chopped spring onion and the julienne ginger, that was simmered in the pan.

STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY

Steps:

• 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
• 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
• 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
• 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
• 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.