Ginger Soy Steamed Pompano
Ginger Soy Steamed Pompano

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, ginger soy steamed pompano. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Ginger Soy Steamed Pompano is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Ginger Soy Steamed Pompano is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook ginger soy steamed pompano using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Ginger Soy Steamed Pompano:
  1. Get Pompano Fish
  2. Take Water, for steaming
  3. Get Lemon (optional)
  4. Make ready Sauce
  5. Get Ginger, grated
  6. Get Light Soy Sauce
  7. Take Water
  8. Make ready Cooking Wine
  9. Get White Sugar
  10. Get Sesame Oil
  11. Take Garlic, toasted
  12. Get Parsley, chopped
Instructions to make Ginger Soy Steamed Pompano:
  1. PREPARE THE FISH - Clean the pompano fish by removing the guts and gills. Scrape off the fine scales. Cut off the fins and tail. Wash under running water (cold water if available). Then, make a diagonal incision along the entire length of the fish - from below the head to just above the tail.
  2. PREPARE THE SAUCE - In a bowl, mix the grated ginger, soy sauce, cooking wine, water, sugar, and sesame oil together.
  3. STEAM THE FISH - Place the fish on an aluminum foil. Pour the sauce over the fish. Top with some parsley (leave some for toppings later). Carefully seal all edges of the foil to form enclosed packets. Steam the fish over briskly boiling water for 30 minutes.
  4. You can use a steamer cooker but can always improvise if you don't have. Instead, you can use a large deep pan with a rack in it. Fill it with water up to the level of the rack. On top, place the fish dish (heat-proof) or fish in a foil packet and cover with lid.
  5. OTHER METHOD - TO BAKE: - Place the fish on a heat proof plate or in a large baking pan. Pour the sauce over the fish. Top with some parsley (leave some for toppings later). Cover it with aluminum foil and bake in a pre-heated oven at 175C for 20 minutes. After 20 minutes, remove the foil and bake each side for 5 minutes.
  6. PLATING - When the fish is done, remove from the heat and carefully transfer to a plate including the sauce. Sprinkle with toasted garlic and chopped parsley. Squeeze lemon on top.

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