A Great Dish To Usher in the Year of the Horse!
A whole steamed fish makes an impressive centrepiece when welcoming the Lunar New Year. Beyond its visual appeal, it carries the auspicious blessing of nian nian you yu (年年有余), which means abundance and prosperity year after year. Presenting the fish whole, with the head and tail intact, symbolises a good beginning and an equally good ending to the year ahead.
In this recipe, we prepare a Cantonese-style steamed fish using Kikkoman Less Salt Soy Sauce. But with a twist to add an element of surprise! The addition of Sichuan green peppercorns and dried chilli brings aromatic citrus notes. The gentle heat adds depth and complexity to a very familiar dish.
With these extra layers of flavour, your guests will enjoy a beautifully balanced dish, without even realizing that less salt has been used!
About Kikkoman Less Salt Soy Sauce
Kikkoman Less Salt Soy Sauce is made using the same traditional natural brewing method as Kikkoman’s regular soy sauce, where soybeans, wheat, water, and salt are slowly fermented to develop deep, complex flavours.
After brewing, a proprietary process is used to selectively remove salt while preserving the naturally formed amino acids and aromatic compounds responsible for umami.
The result is a soy sauce that retains 100% of its umami with 43% less salt. There is no added flavouring or colouring, yet it delivers the same round, savoury depth and fragrance.
Kikkoman soy sauces come in different sizes, so there’s something for every kitchen. The 250ml and 600ml bottles work well for everyday cooking, while the 150ml bottle is handy to keep on the table for an extra splash when needed.
Recipe Card
Prep time: 20 – 30 mins
Cooking time: 25 mins
Ingredients
Red Grouper 1 x 700g – 800g (or other fish)
Kikkoman Less Salt Soy Sauce 3 Tbsp
Cooking Oil 3 Tbsp
Chopped garlic 2 tsp
Chopped ginger 2 tsp
Chopped scallion (white part) 2 tsp
Green Sichuan peppercorn 1/2 tsp
Dried Chilli 1 Tbsp (adjust to preferred spice level)
Green part of scallion for garnishing
Method
1. Prepare grouper by removing backbone and rib bones
2. Sprinkle with salt and leave for 15 mins
3. Prepare garlic, ginger, scallion, green Sichuan peppercorn and dried chilli
4. Wash fish and pat dry
5. Steam for 10mins
6. Discard water
7. Add ginger, garlic, scallions to oil and heat till sizzling hot
8. Add dried chilli and green Sichuan peppercorn
9. Remove fish from steamer and discard water
10. Add soy sauce to fish
11. Pour fragrant oil over fish
12. Garnish with scallions
13. Serve hot
Cooking Tips
Deboning the Fish
I like to butterfly the fish and remove the rib bones and backbone before steaming.
Begin by making a cut along the underside of the fish, just behind the belly. Keep your knife as close to the bones as possible. Continue slicing until you reach the backbone, then work your way carefully towards the spine.
Next, slice in the direction of the head. You will encounter the rib bones here, which can be passed with a firm, controlled thrust of the knife. Continue cutting through the rib bones until you reach the head. Flip the fish over and repeat the process on the other side.
Once both sides are done, use a pair of sturdy scissors to cut away and remove the backbone. Finally, use tweezers or pliers to pull out any remaining rib bones. Once you’re done deboning, salt the fish and leave it. This will help to firm up the fish.
After about 15 mins, wash away all the salt. You are now left with a beautifully butterflied fish that is not only elegant to present, but also much easier to eat.
Steaming the Fish
You can steam the fish in a steam oven or in a wok over rolling hot water. Depending on the size of your fish, you should only need to steam for about 10 mins. To be sure, the inside temperature should be over 63oC when done.
Make sure you discard the steaming fish water before saucing the fish.
Saucing the Fish
Once the fish is steamed, heat 2–3 tablespoons of oil in a small saucepan together with the chopped ginger, garlic, and scallions. Heat the oil until the aromatics begin to sizzle, then turn off the heat.
Then add the green peppercorns and dried chillies. Allow the chillies and peppercorns to steep in the hot oil for about 10 seconds. But take care not to heat the chillies for too long, as they can burn and turn bitter.
Then, carefully pour the fragrant oil over the fish.
Next, drizzle the soy sauce over the fish. When using Kikkoman Less Salt Soy Sauce, there is no need to pre-cook or dilute it. It can be poured directly over the fish and works beautifully as is.
Finally, garnish with strips of spring onion and red capsicum or chillies. Then serve while it’s still steaming hot!
Conclusion
Hope you enjoy this simple yet elegant recipe! The addition of the green peppercorns and dried chilli add zing to the dish. This little twist should add a pleasant surprise to your guests! Happy Cooking!
Other recipes using Kikkoman Less Salt Soy Sauce:
Disclosure: this recipe is produced in partnership with Kikkoman.
