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 Hana classic. 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 Recipe

Create a Review

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

05/31/2013

Anonymous

Recommends this recipe

I could've eaten the sauce by itself

The sauce is unique, extremely flavorful. Tastes like very fine cuisine yet super easy to make. Tip: burn it a little, brings out an even better flavor.

Pros: sauce makes this dish completely

My version of this delicious recipe

Comments

11/30/2011

Anonymous

Recommends this recipe

Great dish!

This was a great meal and definately on the regular menu line up. Be prepared and get out the food processor to then make this with ease.

Pros: Delish!

Comments

06/19/2010

Anonymous

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.

Comments

04/02/2010

Anonymous

This was so delicious! The sauce by itself seemed like it was going to be overwhelming with all the garlic and ginger, but one it was on the fish it was fantastic.

Comments