I don't have low sodium soy sauce, and I "measured" the ingredients like I always do - by gauging. Turned out just slightly too salty but absolutely perfect when mixed with rice. Easy recipe, delicious, and all the ingredients are readily available in an Asian kitchen!!! :)
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
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.
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.
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.
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.