- Chinese
by Raymund · Published · Updated
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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.
Sometimes steamed fish can taste bland and boring, as this cooking method is quite tricky to incorporate good flavours with a very delicate ingredient. There are also few good recipes for steaming fish and the only ones I can remember on the top of my head is the Asian style steamed fishand the French papillote (well this is a different steaming method) now let’s add something to that mix the Steamed Cream Dory in Light Soy Sauce. Cream Dory works great on this one but any white fleshy fish would be great.
How about you do have any steamed fish recipe to share? Let us know.
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
- Author: Raymund
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 3 1x
- Category: Main Course
- Cuisine: Chinese
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
Scale
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.
Recommended
Tags: FishSteamed
20 Responses
- Comments20
- Pingbacks0
Kiran @ KiranTarun.com says:October 6, 2014 at 11:32 pm
Looks so delicious!! I love lightly steamed and flavored fish!
Reply
- Kristy says:
October 7, 2014 at 7:02 am
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!
Reply
October 7, 2014 at 7:19 am
Very tasty Raymund – I make a recipe somewhat similar to this – you have just reminded me I haven’t made it in ages!
Reply
- suituapui says:
October 7, 2014 at 10:20 am
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/Reply
- shenANNAgans says:
October 7, 2014 at 2:20 pm
Yum. I adore beautifully cooked fish with an Asian twist…… and so simple too. Thanks Raymond.
Reply
- Bam's Kitchen says:
October 7, 2014 at 3:46 pm
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.
Reply
- Nami | Just One Cookbook says:
October 7, 2014 at 5:49 pm
Light yet flavorful when you cook it right! I love Asian steamed fish!
Reply
- judypingks says:
October 13, 2014 at 2:54 pm
Hello po. Just wondering what is the cream dory called locally in NZ? Is it the Hoki Fillet?
Reply
- Raymund says:
October 14, 2014 at 7:00 am
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
Reply
- lucy says:
March 20, 2015 at 9:36 pm
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.,
Reply
- fedhz says:
July 2, 2015 at 7:32 pm
i tried your recipe, sir Raymund. Ang sarap! will be a follower of you na. I posted this on my tumblr.
Reply
- missdess says:
July 28, 2015 at 3:53 pm
Will try this later for dinner :-) My only dilemma is the wax or baking paper.. can I use the foil as replacement?
Reply
- Raymund says:
July 30, 2015 at 8:57 pm
Yes you can
Reply
- armiejiel doroy says:
February 22, 2016 at 1:06 am
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!!
Reply
- Raymund says:
February 22, 2016 at 6:52 am
Thanks for trying it out :)
Reply
- Amber says:
February 13, 2017 at 2:44 am
looks delicious. do you have the nutrition facts for this meal?
Reply
- Raymund says:
February 13, 2017 at 9:54 am
Sorry but I have none, I havent tried to incorporate that in my recipes
Reply
- Dorotea S. Bautista says:
July 14, 2020 at 10:22 am
I WILL TRY THIS FOR LUNCH TODAY. HOPE I COULD DO JUSTICE. THANKS
Reply
- Abbey says:
September 17, 2021 at 5:08 pm
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!
Reply
- Raymund says:
September 18, 2021 at 6:05 pm
Thanks for trying it and sharing your experience, really appreciate comments like this
Reply
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