- Place fish, side by side, on oiled rack of bamboo steamer; sprinkle ginger evenly over fish.
- Cover and steam 8 to 10 minutes, or until fish flakes easily with fork.
- Meanwhile, mix next 4 ingredients in a small saucepan; bring to boil. Remove from heat; stir in sesame oil.
- Arrange fish on serving platter; sprinkle green onions over fish and pour sauce over all.
Asian Steamed Fish
Yield
Yield: 4 servings
kikkoman products used:
ingredients
4 white fish steaks, about 3/4 inch thick
Vegetable oil
1 tablespoon slivered fresh ginger root
1/4 cup orange juice
2 tablespoons Kikkoman Soy Sauce
1-1/2 teaspoons Kikkoman Rice Vinegar
1/2 teaspoon brown sugar, packed
1 teaspoon Kikkoman Sesame Oil
2 green onions and tops, minced
directions
THE STORY OF SOY SAUCE
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.
READ THE STORY OF SOY SAUCE
