Light soy sauce, a staple in Chinese cuisine, plays a crucial role in elevating the flavors of steamed fish dishes. This soy sauce variant is renowned for its ability to enhance the natural essence of fish without overshadowing it.
Light soy sauce is prized for its pale amber color and delicate, umami-rich taste. It boasts a harmonious blend of saltiness and subtle sweetness, making it the perfect seasoning choice for steamed fish. When used in moderation, it infuses the fish with a gentle salty note that amplifies its inherent flavors.
One of the key attributes of light soy sauce is its ability to add depth and complexity to the dish's taste profile. It accomplishes this by contributing its own mild, savory aroma and a touch of umami, creating a symphony of flavors that dance on your palate.
Whether you choose to use it as a marinade to infuse the fish with its subtle nuances or as a dipping sauce to accompany the meal, light soy sauce is a versatile and indispensable ingredient in crafting exceptional steamed fish dishes.
| Color | Bright, light red brown color with golden |
| Flavor | Salty and Fresh Good Taste, and have a little sweet, Strong Sauce Flavor |
| Purpose | For enhancing flavor, usually served for cooking dishes and preparing cooking or cold dishes. |
| Ingredient | Water, Non-GMO extract of soya beans, Salt, Sugar, Wheat Flour |
| Serving Suggestion | Perfect for stir-frying dishes, rice dishes and as marinade for meats, fish and vegetable dishes. |
| Nutrition information | Energy 126KJ/30KCAL, Protein:4.5g, Carbohydrate 2.9g, Sodium 6340mg |
| Shelf Life | 2 years |
| Storage | Close the lid tightly and keep refrigerated after use. |
| Delivery Time | 15-20days |
| Certificate | HACCP, BRC, IFS, HALAL, KOSHER, ISO |
Light soy sauce is commonly used in Chinese cuisine to enhance the flavor of dishes like steamed fish. Here are some of its key features when used for steamed fish:
1. Salty Flavor: Light soy sauce provides a salty, savory base flavor that enhances the natural taste of the fish without overpowering it.
2. Light Color: It has a lighter color compared to dark soy sauce, ensuring that it doesn't darken the appearance of the steamed fish.
3. Umami: Light soy sauce contains umami compounds, which contribute to a richer and more complex flavor profile in the dish.
4. Aromatic: It has a mild, delicate aroma that complements the fish's fragrance without being too strong.
5. Balanced Seasoning: Light soy sauce helps balance the overall seasoning of the dish, providing a harmonious combination of saltiness and umami.
6. Marinade: It can be used as a marinade or drizzled over the fish before steaming to infuse it with flavor.
7. Dipping Sauce: Light soy sauce can also be served as a dipping sauce on the side, often with a touch of ginger, garlic, and a dash of sesame oil for added depth of flavor.
8. Low Sodium Option: Some versions of light soy sauce are available in reduced-sodium varieties for those looking to lower their salt intake.
Remember to use light soy sauce in moderation to avoid making the dish overly salty, as a little goes a long way in enhancing the taste of steamed fish.
Light soy sauce, a staple in Chinese cuisine, plays a crucial role in elevating the flavors of steamed fish dishes. This soy sauce variant is renowned for its ability to enhance the natural essence of fish without overshadowing it.
Light soy sauce is prized for its pale amber color and delicate, umami-rich taste. It boasts a harmonious blend of saltiness and subtle sweetness, making it the perfect seasoning choice for steamed fish. When used in moderation, it infuses the fish with a gentle salty note that amplifies its inherent flavors.
One of the key attributes of light soy sauce is its ability to add depth and complexity to the dish's taste profile. It accomplishes this by contributing its own mild, savory aroma and a touch of umami, creating a symphony of flavors that dance on your palate.
Whether you choose to use it as a marinade to infuse the fish with its subtle nuances or as a dipping sauce to accompany the meal, light soy sauce is a versatile and indispensable ingredient in crafting exceptional steamed fish dishes.
| Color | Bright, light red brown color with golden |
| Flavor | Salty and Fresh Good Taste, and have a little sweet, Strong Sauce Flavor |
| Purpose | For enhancing flavor, usually served for cooking dishes and preparing cooking or cold dishes. |
| Ingredient | Water, Non-GMO extract of soya beans, Salt, Sugar, Wheat Flour |
| Serving Suggestion | Perfect for stir-frying dishes, rice dishes and as marinade for meats, fish and vegetable dishes. |
| Nutrition information | Energy 126KJ/30KCAL, Protein:4.5g, Carbohydrate 2.9g, Sodium 6340mg |
| Shelf Life | 2 years |
| Storage | Close the lid tightly and keep refrigerated after use. |
| Delivery Time | 15-20days |
| Certificate | HACCP, BRC, IFS, HALAL, KOSHER, ISO |
Light soy sauce is commonly used in Chinese cuisine to enhance the flavor of dishes like steamed fish. Here are some of its key features when used for steamed fish:
1. Salty Flavor: Light soy sauce provides a salty, savory base flavor that enhances the natural taste of the fish without overpowering it.
2. Light Color: It has a lighter color compared to dark soy sauce, ensuring that it doesn't darken the appearance of the steamed fish.
3. Umami: Light soy sauce contains umami compounds, which contribute to a richer and more complex flavor profile in the dish.
4. Aromatic: It has a mild, delicate aroma that complements the fish's fragrance without being too strong.
5. Balanced Seasoning: Light soy sauce helps balance the overall seasoning of the dish, providing a harmonious combination of saltiness and umami.
6. Marinade: It can be used as a marinade or drizzled over the fish before steaming to infuse it with flavor.
7. Dipping Sauce: Light soy sauce can also be served as a dipping sauce on the side, often with a touch of ginger, garlic, and a dash of sesame oil for added depth of flavor.
8. Low Sodium Option: Some versions of light soy sauce are available in reduced-sodium varieties for those looking to lower their salt intake.
Remember to use light soy sauce in moderation to avoid making the dish overly salty, as a little goes a long way in enhancing the taste of steamed fish.
