I love garlic so much. And with garlic and soy sauce, the combination is so good that I can finish two bowls of rice!
BigBoy loves cooking Western dishes, but that doesn’t mean I don’t enjoy home-cooked meals. In fact, I often cook them; I just haven’t written down the recipes. This time, I recommend a dish of steamed fish slices with garlic and Luffa Squash. Combining the sweet bitterness of Luffa Squash with tender fish slices (I use Grouper fillet, which you can find at local fish markets, or you can substitute with sea bass or tilapia), steamed together and drizzled with soy sauce while hot enhances the freshness of the ingredients, creating a delightful taste.
For the soy sauce, I choose one without preservatives or artificial colours. This soy sauce I am using in this recipe, packaged in green, has a lower salt content and uses a double-layered sealed bottle to prevent oxidation and maintain the soy sauce’s freshness and colour without the need for MSG, artificial colours, or preservatives. It’s truly admirable how the Japanese pay attention to such details in their products!
Ingredients
Basic Ingredients
Soy Sauce | 1 tbsp |
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Garlic | 6-7 cloves |
Luffa Squash | 1 stick |
Grouper Fillet (Sliced) | 12 slices |
Cooking Oil | 1 tbsp |
Spring Onion | 1 sprig |
Marinade
Cooking Oil | 1 tsp |
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Soy Sauce | ½ tsp |
Corn Starch | 2 tsp |
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