- Preheat oven to 375°F. Stuff center of fish with cilantro, green onions and whole garlic cloves (do NOT add salt to fish). Wrap entire fish with 2 layers of foil to completely seal; this is what keeps the steam in so make sure it’s enclosed. Bake about 40 minutes, until meat is tender and flakes off with a fork.Remove from oven and keep in foil until ready to serve. You can make glaze while fish is in oven.
- To make glaze: In a medium pan add soy sauce, maple syrup, ginger, remaining minced garlic and chili flakes. Heat over medium, stirring often and bring to a low boil. Reduce heat and simmer for 5-10 minutes to thicken.
- Remove foil from fish and place on a large platter and add pea shoot leaves around it. Drizzle half of glaze on top and garnish with sesame seeds.. Cut fish and serve (see cooking tips section above for an easy method). Drizzle additional glaze on top of fillet meat.
Soy Sauce Glazed Whole Steamed Fish
ingredients
1 whole fish (about 1-2 pounds, cleaned and scales removed) (snapper, bass, trout or sole)
1 handful fresh cilantro leaves
1 green onion, largely chopped
4 small garlic cloves, peeled (plus one large clove, minced)
1/4 cup Kikkoman Soy Sauce
1 tablespoon real maple syrup
1 teaspoon fresh grated ginger
1/2 teaspoon red chili pepper flakes
2 cups pea shoots (or similar small greens)
Sesame seeds, as garnish
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
