Steamed fish and soy sauce is suitable for steamed fish and seafood, and can also be used to make cold dishes and vegetarian dishes. The most common usage of steamed fish soy sauce is to steam fish. The steamed fish meat is tender and delicious. Steamed fish soy sauce is a kind of seasoning with Asian characteristics for cooking.

Soy sauce refers to a kind of liquid brewed from soybean and/or defatted soybean or black bean, wheat and/or bran by adding water and salt, koji-making and fermentation, and under the action of various enzymes secreted by various microorganisms. It is a seasoning with Asian characteristics for cooking. Soy sauce is the saying of Guangdong and Guangxi, that is, soy sauce. Strictly speaking, soy sauce and soy sauce are still different. The raw materials for making soy sauce will be different in different countries and regions, and the ingredients used will be different and the flavor will be different. Therefore, fish sauce (made of fresh fish) in Southeast Asia can be called soy sauce, but it can never be called soy sauce. In Guangdong and Guangxi, soy sauce is soy sauce and fish sauce is fish sauce. The two must not be confused.