Steamed Fish Soy Sauce is made from soy sauce, monosodium glutamate (MSG), white sugar, and white sugar, and is usually available as a finished product in stores.

Soy sauce is an Asian-inspired seasoning used in cooking. Soy sauce is made from soybeans, water, and salt, which are fermented. Under the action of various enzymes secreted by various microorganisms as they multiply, a liquid is brewed. The raw materials used to make soy sauce vary from country to country and region to region, using different ingredients and with different flavors, one of the more unusual ones being Vietnamese fish sauce (using fresh fish).

In fact, steamed fish soy sauce also belongs to a kind of soy sauce, usually used to steam fish seasoning, usually soybeans as the main raw material, add salt, sugar, water after fermentation to make. When we buy it, we should first pay attention to the way the soy sauce is brewed, and also pay attention to the ingredient list.

Notes on steaming fish

1, choose the species of fish: choose fresh, lively fish, it is best to choose the whole body without scratches. Generally speaking, the fish more suitable for steaming are grass carp, perch, cod and so on, their meat is more tender and smooth.

2, fish treatment: the fish will be cleaned, remove the viscera and scales, rinse with water, and cut a few cuts on both sides of the fish, in order to allow better penetration of the seasoning.

3. Seasoning: You can add appropriate seasonings according to your personal taste, such as shredded ginger, minced garlic and scallions. In addition, you can add some tempeh, cilantro, etc. to add flavor.

4, steamed fish utensils: choose the pot or fish steamer suitable for steaming fish, to ensure that the steam can evenly penetrate the fish when steaming.

5, control the steaming time: the time of steaming fish should be based on the size and thickness of the fish, generally steamed for about 10-15 minutes. Be careful not to steam for too long, or the fish will be overcooked and hard.

6, water preparation: steamed fish is recommended to use hot water to steam the fish, so that steam can be formed more quickly to ensure that the fish is tender.

7, steamed fish fire: steamed fish fire should be controlled, the fire should not be too large, so as not to cook too quickly lead to the deterioration of the texture of the fish.