Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, ginger and soy sauce streamed grouper. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Steamed lapu-lapu (steamed grouper in soy sauce). For the sauce: Combine stock, soy sauce, oyster sauce, Chinese cooking wine, sesame oil and sugar in a bowl. Spread out one sheet of heavy-duty aluminum foil (or parchment paper) large enough to wrap around the fish.
Ginger and soy sauce streamed grouper is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Ginger and soy sauce streamed grouper is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook ginger and soy sauce streamed grouper using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Ginger and soy sauce streamed grouper:
- Get Main
- Take 1 grouper (200-400 grams)
- Take 3-4 mushrooms
- Take 1/2 cup sliced gingers
- Prepare Sauce
- Prepare 3 tablespoons low sodium soy sauce
- Make ready 1 teaspoon coconut sugar
- Prepare 1 teaspoon garlic powder
- Take 1 teaspoon coriander root powder
This recipe for Chinese ginger-soy steamed fish comes from cookbook author Farina Kingsley with permission of Aimee Bianca, YC Media. Kingsley says steaming is a popular Cantonese culinary technique that produces delicious, healthy, and moist foods. It is an especially great way to cook fish. With ginger and garlic, plain fish becomes a treat.
Instructions to make Ginger and soy sauce streamed grouper:
- Clean the grouper with salt to reduce fishy smell
- Place the grouper on the plate topped with sliced gingers and mushrooms
- Mix all sauce ingredients and pour the sauce to the fish
- Stream it for 15 minutes and it’s all done!
Sauteed grouper prepared with baby bok choy, ginger, and soy and oyster sauces is an example of his interest in Asian foods and ingredients. Chef Eric Ripert, of Le Bernardin in New York City, enjoys exploring foods from many parts of the world. Sauteed grouper prepared with baby bok choy, ginger. For the Ginger Soy Dipping Sauce, mix all ingredients in small bowl with wire whisk until well blended. Cover and refrigerate until ready to use.
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