Steamed Fish w/ Ginger Soy Sauce ปลานึ่งซีอิ้ว - Hot Thai Kitchen

whole fish

🥗Healthier: fillets

💰Cheaper: canned fish

Fillets are lower in calories, while canned fish is budget-friendly.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more economical.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley is a milder herb, while green onions are cost-effective.

Start by making the sauce with half a cup of pork stock.

Add soy sauce and oyster sauce to the stock.

Oil the bowl to help the oyster sauce slide out more easily.

Add a little bit of sugar to the mixture.

Incorporate 1 tablespoon of Chinese cooking wine.

Add a dash of sesame oil, being careful not to use too much.

Soak shiitake mushrooms in hot water for about 1 hour until soft, then squeeze out excess liquid and thinly slice them, removing the stems.

Saute garlic and ginger in oil until they start to brown.

Add the sliced shiitake mushrooms to the pan.

Pour in all the liquid ingredients and bring to a boil, then let simmer for about 30 seconds.

Prepare the steamer and place the black cod fish inside.

Steam the fish until done, checking for pin bones after cooking.

Remove excess liquid from the plate to avoid messing up the sauce.

Add sliced green onions on top of the fish and use residual steam to wilt them for about 15 seconds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens