Steamed Cream Dory with Light Soy Sauce

I bet you figured that I bought quite a lot of frozen cream dory from the supermarket. Well yes, you’re absolutely right! March had been a month of parties (and meat-eating!) for us and it would be great to have fish at least for the first week of April. It’s also the Lenten season so now’s a great time to stock up on fish and seafood πŸ™‚

So, we had baked Creamy Cream Dory the other night and last night, I made Chinese-style Steamed Cream Dory with Light Soy Sauce. Easy peasy!

Ingredients:

  • 500 grams creamy dory (if frozen, thawed)
  • 5 thin slices of ginger, for steaming
  • a little less than a thumb of ginger cut into thin strips, for the sauce
  • 2 teaspoons light soy sauce
  • 2 teaspoons oyster sauce
  • 2 teaspoons sesame oil
  • 1 1/2 tablespoons water
  • 2 teaspoons sugar
  • 4 cloves of garlic
  • some oil for toasting the garlic

Set up your steamer. What I usually do is I turn on my electric kettle to boil water then I pour the boiled water into the steamer. I find it easier to boil water that way for steaming. It’s up to your style actually. What’s important is that we get the steamer ready for some action πŸ™‚

Line the bottom of the steamer with parchment paper just so that the fish won’t stick to the bottom of the pot.

Cut the fish into serving slices and layer them into the steamer. I used cream dory for this recipe and I find it to be perfect. You can actually use any white fish for the recipe. Cod is fine. I’ve tried steamed lapu-lapu before but I still prefer cream dory because the meat is perfectly flaky and succulent.

Place the ginger slices on top, cover, and steam for a good 10-15 minutes. Cream dory gets cooked pretty fast and steaming the fish longer than is required is not really good. When cooked, plate the fish in your favorite serving dish.

Meanwhile, prepare your sauce. In a saucepan, mix the soy sauce, oyster sauce, sesame oil, water, ginger, and sugar. Bring to a boil. Set aside.

Chop the garlic and toast in a pan until light brown. The garlic will continue to cook even after you turned the heat off.

 

oh crap, my fillets are not of the same size!

Pour the sauce on top of the fish fillets then top with the toasted garlic. You can also add chopped spring onions if you like. Best served with hot white rice πŸ˜€ Enjoy!

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50 thoughts on “Steamed Cream Dory with Light Soy Sauce

  1. john nguyen says:

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  2. ncrrosales says:

    Wow! My mom’s recipe is similar to this and I know for a fact everyone loved it! Will try this version, and I’m sure my mom will love it also!

  3. Dan Sayo says:

    Thank you, thank you for this recipe! I was looking for how to cook the dory without frying in a simple way (as I’m no expert at all) and my kids loved it!

    Keep up with the excellent blogging πŸ™‚

  4. mjmmdr says:

    hi janis,

    i tried the recipe. delicious. i was looking for some easy to cook and healthy stuff.
    i have replaced sugar with honey. thanks!

    • janiscooking says:

      Unfortunately, nope. I tried olive oil and I didn’t get the same results. It’s the sesame oil that gave this dish it’s Asian flavor.

      I have moved to http://www.janiscooking.com. Please visit my new blog for updates including my posts about my next visit to Seoul and other gastronomic delights.

      Cheers,
      Jan

  5. Sophia Pintor says:

    Thank you for sharing your recipe. I just made this dish right now and my family loves it.! Again, thank you for sharing. Hope you will post some of your recipes πŸ™‚ God bless. πŸ™‚

  6. Gwen says:

    Wow I’m cooking it right now hope my husband would like it, but I don’t have sesami oil, is it ok if I use regular vegitable oilv

  7. john says:

    nice recipe πŸ™‚ but is 1 1/2 tablespoons water enough? the picture of the sauce looks like it has more water in it. correct me if i’m wrong but i think it should be cup and not tablespoon. thanks! πŸ™‚

    • janiscooking says:

      hi john thanks for dropping by πŸ™‚ yes, that’s 1 1/2 tbsp of water. and these are the other liquid ingredients that make up the sauce:
      2 teaspoons light soy sauce
      2 teaspoons oyster sauce
      2 teaspoons sesame oil

  8. Jayne_jay says:

    Thanks for this recipe! my parents and my young lil’ bro and sis liked it! wah, for the first time nagustuhan nila luto ko πŸ˜€ Thank you very much!

  9. Jeanne says:

    i just tried it & love it! but I think mine turned out kinda sweet, so I added soy sauce, but then it’s a bit salty, so I added water, haha.. thanks for the recipe, I’m going to practice more πŸ˜‰

  10. andykevz says:

    I WAS ABLE TO TRY COOKING THE DISH AND IT TASTES GOOD… SAME FEELING FROM THE PEOPLE WHO TASTED IT! LOVED IT!

    • janiscooking says:

      it is ok to substitute oyster sauce with soy sauce + a teaspoon of sugar + a dash of worcestershire sauce. will not give the exact flavor of oyster sauce common to most Chinese dishes but it’s a good substitute πŸ™‚

      • UmbRela says:

        Hi,

        I cooked Steamed Cream Dory with Light Soy Sauce again last Saturday during my birthday party and my friends loved it! They said “para daw akong nagpa-cater” πŸ™‚ So happy! πŸ™‚ Thanks a lot!

      • janiscooking says:

        Happy birthday! πŸ™‚ I’m glad your friends liked the dish. But in all fairness to you, I checked out your spread and it really looked like nagpa-cater ka πŸ™‚ Congrats!

  11. UmbRela says:

    I will try this on Saturday πŸ™‚ thanks for the recipe. I already have the Cream Dory and other ingredients but only Sesame Oil. Have to buy asap. Will post on my blog. Yumm!!!

  12. sandriangem says:

    I also used this recipe, although I add some twist by wrapping the cream dory in asparagus and green onion. You try it.

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