1.8L large affordable vegan Steamed Fish Soy Sauce for supermarket

This specification of Steamed Fish Soy Sauce is cost-effective.

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Feature of Steamed Fish Soy Sauce:

Preparation Method: steamed fish soy sauce is made on the basis of light soy sauce, adding other fresh materials, the production process is more complicated, and more ingredients are added.

Appearance: the color of the light soy sauce is reddish-brown and looks a little transparent, while the color of steamed fish soy sauce is tan and has a sense of luster.

Taste: the taste of light soy sauce is mainly salty, and the taste of steamed fish soy sauce has a fresh sweet taste in addition to saltiness.

Uses: Mainly used for steamed dishes

The method of steaming fish with Steamed Fish Soy Sauce:

Certainly, here's a step-by-step method for steaming fish with light soy sauce:

Ingredients:
- Whole fish or fish fillets (such as sea bass, snapper, or trout)
- Steamed fish soy sauce
- Fresh ginger, thinly sliced or julienned
- Scallions (green onions), sliced
- Optional: sesame oil, cilantro or parsley for garnish

Instructions:
1. Prepare the Fish:
  - Clean and scale the fish, if using a whole fish.
  - If using fish fillets, pat them dry with paper towels.

2. Season the Fish:
  - Place the fish on a heatproof plate that fits inside a steamer.
  - Sprinkle a little salt over the fish, both inside and on the skin.

3. Aromatics for Flavor:
  - Scatter the thinly sliced or julienned fresh ginger over the fish. The ginger adds aroma and depth to the dish.

4. Scallions for Freshness:
  - Sprinkle sliced scallions (green onions) over the fish. Scallions contribute a mild onion flavor and a touch of freshness.

5. Steaming Setup:
  - Fill a steamer with water and bring it to a gentle boil.

6. Light Soy Sauce Infusion:
  - Drizzle a generous amount of light soy sauce over the fish. The soy sauce will infuse the fish with its savory flavor as it steams.

7. Steaming the Fish:
  - Place the plate with the prepared fish into the steamer, making sure it's stable.
  - Cover the steamer with its lid, ensuring that steam doesn't escape.

8. Cooking Time:
  - The cooking time will vary based on the size and thickness of the fish. As a general guideline, steam for about 8-12 minutes per inch of thickness.

9. Check for Doneness:
  - The fish is done when the flesh turns opaque and flakes easily when gently prodded with a fork. The flesh near the bone should also be cooked and white.

10. Garnish and Serve:
   - Once the fish is cooked, carefully remove it from the steamer using oven mitts or a towel.
   - Optionally, drizzle a small amount of sesame oil over the fish for extra flavor.
   - Garnish with fresh cilantro or parsley for a burst of color and freshness.

11. Serving:
   - Serve the steamed fish hot as a main course, with the juices from the plate drizzled over the fish.
   - Pair with steamed rice and vegetables for a complete and satisfying meal.