Monday, August 15, 2011

Baked Seabass With Soy Sauce, Spring Onions & Fennel

By Leluu from
Soy sauce is made from fermenting soy beans in water - I've much to learn about the technique and process. I often find myself asking what is the difference between dark and light soy sauce. Dark soy has been fermented for much longer and has a thicker texture and is richer in taste. It is great for marinading red meats and making sauces as it has a caramel richness to it. Light soy sauce is thinner and saltier and is used to season and flavour dishes, similar to using salt. You can read more about soy sauce here on waiyeehong

Based on the famous and my favourite Hong Kong dish - Steamed Fish With Soy, Ginger & Spring Onion, I've developed this quick and easy recipe because my steamer wasn't big enough to fit the fish - I decided to put it in the oven and it works perfectly. Read More here


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