Recipe of Perfect Ginger Soy Steamed Pompano
Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, Recipe of Award-winning Ginger Soy Steamed Pompano. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Ginger Soy Steamed Pompano, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ginger Soy Steamed Pompano delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Ginger Soy Steamed Pompano is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Ginger Soy Steamed Pompano estimated approx 40 mins.
To get started with this recipe, we must first prepare a few components. You can have Ginger Soy Steamed Pompano using 12 ingredients and 6 steps. Here is how you cook that.
This recipe for Ginger Soy Steamed Pompano Fish. Steaming the fish is a healthy cooking technique that gives it a delicious, clean-taste while keeping it moist.
Ingredients and spices that need to be Get to make Ginger Soy Steamed Pompano:
- 1 piece Pompano Fish
- Water, for steaming
- 1/2 piece Lemon (optional)
- Sauce
- 2 tbsp. Ginger, grated
- 1/8 cup Light Soy Sauce
- 1 tbsp. Water
- 1 tbsp. Cooking Wine
- 1 tsp. White Sugar
- 1/2 tsp. Sesame Oil
- 2 tbsp. Garlic, toasted
- 3 tbsp. Parsley, chopped
Steps to make to make Ginger Soy Steamed Pompano
- PREPARE THE FISH Clean the pompano fish by removing the guts and gills. Scrape off the fine scales. Cut off the fins and tail. Wash under running water (cold water if available). Then, make a diagonal incision along the entire length of the fish - from below the head to just above the tail.
- PREPARE THE SAUCE In a bowl, mix the grated ginger, soy sauce, cooking wine, water, sugar, and sesame oil together.
- STEAM THE FISH Place the fish on an aluminum foil. Pour the sauce over the fish. Top with some parsley (leave some for toppings later). Carefully seal all edges of the foil to form enclosed packets. Steam the fish over briskly boiling water for 30 minutes.
- You can use a steamer cooker but can always improvise if you don't have. Instead, you can use a large deep pan with a rack in it. Fill it with water up to the level of the rack. On top, place the fish dish (heat-proof) or fish in a foil packet and cover with lid.
- OTHER METHOD - TO BAKE: Place the fish on a heat proof plate or in a large baking pan. Pour the sauce over the fish. Top with some parsley (leave some for toppings later). Cover it with aluminum foil and bake in a pre-heated oven at 175C for 20 minutes. After 20 minutes, remove the foil and bake each side for 5 minutes.
- PLATING When the fish is done, remove from the heat and carefully transfer to a plate including the sauce. Sprinkle with toasted garlic and chopped parsley. Squeeze lemon on top.
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