Fish in Shoyu (Soy Sauce)

 Fish in Shoyu (Soy Sauce)



Soy sauce initially comes from China, and is made of soybeans. A large portion of soybeans utilized in soy sauce are without fat. It is one of the world’s most seasoned fixings and has been utilized in China for over 3,000 years.




2 – 3 pound of white oyster sauce fleshed fish


4 tablespoon cooking wine (or dry Sherry)


6 tablespoon soy sauce


2 tablespoon ketchup


1/2 teaspoon sesame oil


4 cloves of finely slashed garlic


1 tablespoon of new coriander leaves


Green Onions (slice green onion to a large portion of an inch size)


4 cuts of ginger (1/4-inch)


1 slashed onion


5 tablespoons nut oil of vegetable oil


1 green bean stew pepper


2 tablespoon rice vinegar


2 entire star anise


3 tablespoon sugar


2 cups of water


2 tablespoons cooking wine


1 teaspoon cornstarch


2 tablespoons newly crushed lemon juice




Flush fish with cold water. Marinate the fish in1 tablespoon of wine, 3 tablespoon soy sauce and sesame oil for around 5-10 minutes.


Eliminate fish from marinade and spot on a few layers of paper towels to deplete. Save the marinade.


Hotness the oil in a wok or skillet and add the ginger, onion, stew pepper, garlic and pan fried food for 1-2 minutes and put away.

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