This was so incredible, fresh and just hit the spot. I will definitely make this one again. Yummy!
Ginger-Steamed Fish with Troy's Hana-Style Sauce
From EatingWell: January/February 2007
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.
9 Reviews for Ginger-Steamed Fish with Troy's Hana-Style Sauce
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.
Too salty, even with reduced sodium soy sauce.
easy to make and delicious, best of all good for you!