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Steamed Whole Fish with Soy Sauce and Fried Ginger

Image for Steamed Whole Fish with Soy Sauce and Fried Ginger


Yield: 24 servings

kikkoman products used:


Seasoning Sauce:
1/3 cup Chinese fermented black beans, coarsely chopped
1 cup Kikkoman Less Sodium Soy Sauce
1 cup dry sherry
2 tablespoons Kikkoman Preservative-Free Non-GMO Toasted Sesame Oill or 1 1/2 tablespoons Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil plus 1/2 tablespoon hot chili oil
1 tablespoon sugar
4 walnut-size nuggets fresh ginger, smashed
4 large garlic cloves, smashed
8 scallions, cut into 1-inch lengths, smashed
1 bunch fresh cilantro, coarsely chopped

6 whole fresh fish, head and tail left on, (1 1/2 pounds each before gutting) or 24 entrée-sized fillets of firm fresh fish such as bass or salmon
3/4 cup finely julienned fresh ginger
vegetable oil for frying
green and white scallion threads and/or sprigs of fresh cilantro, for garnish, as needed


Combine Seasoning Sauce ingredients. Let stand 1 hour, then discard ginger, garlic, scallion and most of cilantro.

Clean whole fish well under cold running water. Clean cavity and gill areas; remove any scales near head and tail. Score fish on both sides with diagonal score marks 1 inch apart and to within 1/4 inch of bone.

Fry ginger threads in 350°F oil about 10 seconds just until light golden; spread on paper towels to crisp and drain. Set aside.

Arrange the whole fish or fish fillets on heat-proof plates. Portion the Seasoning Sauce evenly over the fish, spooning the beans on top. Steam the fish in a steamer or perforated hotel pan over medium-high heat until a knife thrust in the thickest portion shows the fish to be done, about 12 to 15 minutes for whole fish. Transfer fish and its juices onto heated serving plates. Sprinkle fried ginger on top, then decorate with scallion threads and/or cilantro.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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