Скачать с ютуб Cantonese-style Steam Cod Fish - with Kikkoman в хорошем качестве

Cantonese-style Steam Cod Fish - with Kikkoman

Cantonese style steam fish is a simple yet tasty dish that even beginning cooks can easily master. In this recipe video, I take you through all the basic techniques on how to slice the garnishing, firm up the fish and make the sauce. For the sauce, I used Kikkoman’s Special Fragrance Soy Sauce which is specially formulated for the local Singapore market. I find that it is very suitable for most Chinese recipes. Read the full recipe here - http://bit.ly/ieatsteamfishrecipe INGREDIENTS: Cod Fish 2 steaks (500g) - http://bit.ly/LazCodFish Chinese wine 1 Tbsp - http://bit.ly/LazShaoHsingJiu Black Vinegar 2 tsp - http://bit.ly/LazBlackVinegar Gp A Kikkoman Special Fragrance Soy Sauce 3 Tbsp - http://bit.ly/LazKikkoSpecialFragSauce Rock Sugar 1 Tbsp Coriander Root 3 Chicken stock powder 1 tsp Water 1 cup Garnishing Ginger 3 inches sliced thinly Spring Onions sliced thinly Red Capsicum sliced thinly Peanut or vegetable oil 2 Tbsp METHOD: 1. Salt the fish (curing) for 10-20 minutes and set aside. 2. Slice the ginger and spring onions 3. Slice the capsicum and put it in cold water 4. Put Kikkoman Special Fragrance Soy Sauce, coriander roots, water, Chinese wine, chicken stock powder, rock sugar and black vinegar in a pot. Simmer and boil for 15 minutes. 5. Pat dry the fish and dress in Chinese wine 6. Steam the fish for 8 minutes 7. Remove the coriander roots from the sauce 8. Wash the fish with hot water 9. Heat vegetable oil 10. Pour hot vegetable oil on the fish and garnish with ginger, whites of spring onions and red capsicum Happy Cooking! This post is made possible by @kikkomansg #kikkomansoysauce #kikkomansg #kikkomansingapore Hope you enjoyed the video. Please subscribe to our channel and visit us on: http://ieatishootipost.sg   / ieatishootipost     / ieatishootipost   Lisa:   / feieats   Never Waste Your Calories on Yucky Food!