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Monday, April 18, 2016


This 5 flavour steaming sauce is a basic sauce good with most seafood like fish, prawns and squids for dipping or steaming.
It is spicy, sweet, savoury, sourish and very aromatic with the ginger/garlic and spring onions. This sauce tastes much better after resting which means that it can be prepared earlier and stored [for 2 days] until required.
300 gm white fish fillet or blocks
Some chopped coriander leaves for garnishing
Steaming Sauce Ingredients [combined]
5 pips garlic
1 cm piece ginger
1-2 stalk spring onions – cut
1 red chilli
1 tbsp each tomato sauce, light soy sauce, black vinegar, Apple cider vinegar, sesame seed oil
1 tsp sugar to taste
  1. Blend garlic, ginger, red chilli and spring onions coarsely, then add in the remaining ingredients. Blend to combine all the ingredients. Set aside.
  2. Place fish pieces in a steaming plate. Spread sauce ingredients over fish.
  3. Steam fish over boiling water [high heat] for about 12 minutes [depends on size of fish].
  4. Remove from steamer, garnish with chopped coriander.
  5. Serve immediately.


Phong Hong said...

Kimmy, your steamed fish looks delicious! I must try the sauce but I won't be able to get super fresh fish like you.

Kimmy said...

Hi Phong Hong, this is a basic spicy steaming sauce for steamed fish and other seafood or clams. I like it for its' simplicity yet tasty flavour.

Anonymous said...

Is black vinegar the same as Chinkiang vinegar?


Kimmy said...

Hi Natalie, I think it is different but this steaming sauce would be good if Chinkiang vinegar is used. I tried looking for Zhejiang [Chinkiang] Vinegar but wasn't able to find one at the store around my place.

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