Description
Steamed Cream Dory in Light Soy Sauce, succulent juicy and delicate cream dory steamed and served with light soy sauce, sesame oil and fried garlic.
Ingredients
Fish
- 3 pcs cream dory fillets, sliced
- 1/2 inch ginger, sliced into strips
- salt
- freshly ground black pepper
Light Soy Sauce
- 1/4 cup light soy sauce
- 2 1/2 cups of water
- 1/4 cup brown sugar
- 1 tbsp oyster sauce
- 1 tsp grated ginger
Garnishes
- Sesame oil
- Fried Garlic
- Spring Onions, chopped
Instructions
- Rub fish fillets with salt and pepper.
- Place a wax or baking paper to line the steamer, leave some vents on the sides (this prevents fish from sticking) then place fish on top of it. Top fish with some ginger slices then steam for 10 minutes or until fish is cooked. Set it aside.
- Combine all Light Soy Sauce ingredients in a saucepan, bring it to a boil then turn heat off.
- Place fish in a deep dish then pour sauce over it, drizzle sesame oil on top then garnish with Fried Garlic and Spring Onions.
Looks so delicious!! I love lightly steamed and flavored fish!
★★★★★
I don’t know that I’ve ever eaten steamed fish, and I’ve eaten a lot of fish. This sounds very good though. Tonight I’m making your cucumber salad. Can’t wait!
★★★★★
Very tasty Raymund – I make a recipe somewhat similar to this – you have just reminded me I haven’t made it in ages!
★★★★★
We have frozen fish fillet – dory here but it has a smell and the texture is jelly like. Most people do not like it. But there’s a local fast food franchise that claims to use New Zealand dory – this one’s very very nice. My girl’s favourite!
http://suituapui.wordpress.com/2013/05/08/hungry-like-the-wolf/
Yum. I adore beautifully cooked fish with an Asian twist…… and so simple too. Thanks Raymond.
★★★★★
Love the light flavors in this dish. We eat steamed fish a lot at home and usually make it with usual Cantonese method but the addition of a little brown sugar and oyster sauce make is even better.
★★★★★
Light yet flavorful when you cook it right! I love Asian steamed fish!
★★★★★
Hello po. Just wondering what is the cream dory called locally in NZ? Is it the Hoki Fillet?
Its also called cream dory but very rare in NZ as they are imported and frozen, haven’t seen a fresh one. You can find them once in a while in Asian fishmongers but if you’re really having a hard time you can replace it with Basa fillets, the texture and taste are nearly the same
Why are some people saying that cream dory is a fake fish? Is it because (maybe) it’s competing with Nabahita, another fish good for fillet making? I like it because it looks clean and not smelling like most fish do.,
i tried your recipe, sir Raymund. Ang sarap! will be a follower of you na. I posted this on my tumblr.
Will try this later for dinner 🙂 My only dilemma is the wax or baking paper.. can I use the foil as replacement?
Yes you can
Lovely recipe and i use it often but sometimes im too busy to steam the fish so i slowly braise it in the sauce and its just as good and saves me lots of time and washing up!!
★★★★★
Thanks for trying it out 🙂
looks delicious. do you have the nutrition facts for this meal?
★★★★★
Sorry but I have none, I havent tried to incorporate that in my recipes
I WILL TRY THIS FOR LUNCH TODAY. HOPE I COULD DO JUSTICE. THANKS
I was kind of hesitant to make this at first because the ingredients seemed a little too simple but I’m glad I did because THIS WAS ABSOLUTELY DELICIOUS!!!
Made this for me and my dad and he loved it! He even asked me to make more sauce so he can drink it like a soup LOL
Thank you so much for this recipe and I love forward to more!
★★★★★
Thanks for trying it and sharing your experience, really appreciate comments like this