Assuming this is cantonese style steamed fish, its a soy sauce based sauce for extra flavor. The way I usually do it is to pour some soy sauce over the fish, layer fresh aromatics (green onion, garlic, ginger, cilantro) on the fish then heat up some oil to smoking and pour over the aromatics to release the fat soluble flavors and lightly toast some of the fresh aromatics
No. After steaming, the “steam water” was drained. Then a sauce was prepared by cooking ginger and scallions in oil for a few minutes. A little bit of soy sauce, water, sugar and salt was added. Once the sugar is dissolved, the sauce is removed from heat and then poured over the fish. Finally, the dish is topped with extra scallions.
What’s going on in that sauce? Is it just the steamed drippings or was it given extra flavor?
Assuming this is cantonese style steamed fish, its a soy sauce based sauce for extra flavor. The way I usually do it is to pour some soy sauce over the fish, layer fresh aromatics (green onion, garlic, ginger, cilantro) on the fish then heat up some oil to smoking and pour over the aromatics to release the fat soluble flavors and lightly toast some of the fresh aromatics
No. After steaming, the “steam water” was drained. Then a sauce was prepared by cooking ginger and scallions in oil for a few minutes. A little bit of soy sauce, water, sugar and salt was added. Once the sugar is dissolved, the sauce is removed from heat and then poured over the fish. Finally, the dish is topped with extra scallions.