- Arrange fish on heatproof plate that fits in bamboo steamer or on wire rack placed in large skillet with cover. Sprinkle ginger and green onions evenly over fish.
- Combine soy sauce, sherry and sesame oil in small bowl.
- Pour enough water into wok or large skillet to measure about 1 inch below steamer or rack; bring to boil. Place plate in steamer or on rack. Cover and steam 2 to 3 minutes, or until fish flakes easily when tested with fork. Drain off liquid from plate; keep fish warm. Heat vegetable oil in small saucepan until very hot; drizzle evenly over fish. Immediately top with soy sauce mixture.
Total Carbohydrates Per Serving: 2 grams
Steamed Fish Flashed with Hot Oil
Yield
Yield: 2 to 3 servings
kikkoman products used:
ingredients
3/4 pound sole fillets
1 tablespoon slivered fresh ginger root
2 green onions, slivered
1 tablespoon Kikkoman Soy Sauce
1/2 teaspoon dry sherry
1/4 teaspoon Kikkoman Sesame Oil
1 tablespoon vegetable oil
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
