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Ginger-Steamed Fish with Troy's Hana-Style Sauce

January/February 2007

Your rating: None Average: 4 (45 votes)

This shoyu-based sauce with fresh ginger, garlic and sesame is a classic at the Hotel Hana-Maui, Hawaii. Aloha Shoyu is the preferred brand at the hotel. (We use reduced-sodium soy sauce to keep the sodium in check.) Chef David Patterson prepares the dish with onaga, a red snapper only found in the Hawaiian waters; it's tender, sweet and mild in flavor. We found that halibut and other white fish were also delicious. Serve with steamed brown rice and Green Papaya Salad.



READER'S COMMENT:
"The recipe is a classic...the soy sauce or for that matter any ingredient can always be adjusted to taste. Note, the sauce is fantastic over steamed chicken; another classic. "
Ginger-Steamed Fish with Troy's Hana-Style Sauce

9 Reviews for Ginger-Steamed Fish with Troy's Hana-Style Sauce

02/18/2010

This was so incredible, fresh and just hit the spot. I will definitely make this one again. Yummy!

Comments
01/13/2010

Fantastic sauce! Don't be afraid of the amount of ginger and garlic in the sauce. It seemed like a lot to me, but it mellowed out quite nicely once you cooked it. I used tilapia for the fish and it was excellent. This sauce would probably be good on chicken, too.

Comments
01/13/2010
Anonymous

Too salty, even with reduced sodium soy sauce.

Comments
01/09/2010
Anonymous

easy to make and delicious, best of all good for you!

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