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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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve this stunning dish whole or portioned onto individual plates. Serve alongside steamed rice or vegetables for a complete and satisfying meal.
CÓCOES Organic Coconut Flower Syrup Light - Sweet and Tangy