Steamed Fish with Sweet-Savory Coconut Aminos Sauce
Light and fragrant steamed fish drizzled with a sweet-savory coconut aminos sauce. A healthy and flavorful journey for your taste buds.
For Steaming:
- 1 whole fish (around 1 kg), such as lapu-lapu or seabass, cleaned and scaled
- 4 slices ginger
- ½ teaspoon ground black pepper
- 4 kaffir lime leaves (optional)
- 3 bay leaves (optional)
- Salt to taste
Coconut Aminos Sauce:
- 1 tablespoon grated ginger (adjust to taste)
- 1 cup water
- 3 tablespoons CÓCOES Organic Coconut Flower Syrup - Light
- 1 pinch ground black pepper
- 1 tablespoon sesame oil (or vegetable oil, if preferred)
- 1 tablespoon fish sauce
Dish Assembly and Garnishing:
- ¼ cup fresh coriander leaves
- ¼ cup thinly sliced white part of green onion
- ¼ cup hot cooking oil
- Rub the fish with salt and black pepper, ensuring it seeps into the cavity. Arrange the ginger slices inside the fish and place it on a steaming plate. Top with kaffir lime leaves and bay leaves, if using.
- Set the plate in a steamer basket and steam for 15-20 minutes, or until the fish is just cooked through. The time may vary depending on the thickness of your fish.
- While the fish steams, whisk together the grated ginger, water, CÓCOES Syrup, black pepper, sesame oil, and fish sauce in a small bowl. This creates a light and vibrant sauce that complements the delicate flavors of the fish.
- Once the fish is cooked, carefully remove the steaming plate and discard any accumulated water. Arrange the fresh coriander leaves and sliced green onion on top of the steamed fish.
- Sizzling finish. Heat the cooking oil until just smoking hot. Drizzle the hot oil over the fish and sauce, allowing the fragrant steam to enhance the aroma.
- Serve this stunning dish whole or portioned onto individual plates. Serve alongside steamed rice or vegetables for a complete and satisfying meal.
