Steamed fish steak with sweet soy sauce
Thick fish steaks are seasoned, steamed, brushed with garlic oil, topped with crispy fried garlic and served in a shallow pool of sweet soy sauce.
Servings 2 people
Ingredients
- 2 fish steaks
- salt
- pepper
- sesame seed oil
- 3 to 4 tablespoons chopped garlic
- 1 tablespoon cooking oil
- 2 teaspoons soy sauce
- 2 teaspoons sweet rice wine (sake or mirin)
- 1 teaspoon sugar
- ½ teaspoon ginger juice (grate the ginger and squeeze out the juice)
- scallions to garnish
- cilantro to garnish
Instructions
- Brush the bottom of two heat-proof plates with a little sesame seed oil.
- Lay a fish steak on each plate. Sprinkle with a little salt and pepper.
- Steam over briskly boiling water for 10 minutes. Keep warm.
- Heat the cooking oil in a pan. Cook the chopped garlic over low heat until golden brown. Scoop out. Save the oil.
- Make the sauce. Mix together the soy sauce, sweet rice wine, sugar and ginger juice.
- When the fish is done, take a tablespoonful or two of the liquid that has formed a pool around the fish and mix that with the sauce.
- Brush the top of the fish steaks with a little of the oil in which the garlic had been cooked.
- Divide the toasted garlic bits into two portions. Top each fish steak with a portion of the toasted garlic.
- Spoon the sauce around the fish and serve immediately.
