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Steamed Fish with sugar

Found 9 recipes

DIFFICULTY LEVEL

Steamed Fish on Soft Tofu with Black-bean Sauce

itemscope itemtype="http://data-vocabulary.org/RecipeIngredient"> 1 package (18 oz.) water-packed soft tofu (see Notes) 1 tablespoon Chinese black-bean garlic[...]

Source: myrecipes.com
Steamed fish on Tofu Recipe

1 pkg soft or medium tofu 1 tbsp Chinese black bean & garlic sauce 1 tbsp shaoxing rice wine, dry sherry, or Sake 1 tbsp sesame oil 4 tsp soy sauce 1/2[...]

Source: cookeatshare.com

Steamed Fish With Ginger

4 (200 g) fish fillets (firm white) 1/4 cup coriander leaves 2 spring onions (scallions thinly sliced) 1 chili (red long, deseeded and thinly sliced) 3 cm[...]

Source: food.com
Steamed Fish with Black Bean Sauce Recipe

Large fish fillet(s) 1 to 2.5 pounds (I used steelhead trout. Red snapper, sole or flounder would also work) The amounts below are appropriate for 1 pound of[...]

Source: cookeatshare.com
Steamed Fish in Tomato & Basil Sauce (Ikan[...]

I bought a medium size fresh fish yesterday and decided to steam it.... By: Roz@HomeKreation INGREDIENTS: 1 whole (800g) Fish 1 tsp Tamarind Paste 2-3 cloves[...]

Source: homekreation-recipes.blogspot.com
Steamed Fish with Lime and Chile

4 large garlic cloves, crushed 2 tablespoons chopped cilantro stems plus cilantro leaves for garnish 1 tablespoon chopped green Thai chiles 2 tablespoons (or[...]

Source: epicurious.com
Steamed Fish with Black Beans

1 each fish 1 1/2 to 2 pounds, sea bass, whitefish, pike, trout, rock cod, cleaned and scaled * 1 1/2 teaspoons salt 1 inch ginger root fresh, smashed * 2[...]

Source: recipeland.com
Steamed Fish With White Cream Stroganoff

10 -12 ounces cooked egg noodles 1 tablespoon olive oil 2 lbs pollock fillets or 2 lbs blue hake fillets or 2 lbs mahi mahi fillets 2 teaspoons sea salt 2[...]

Source: food.com
Steamed Fish With White Cream Stroganoff

10 -12 ounces cooked egg noodles 1 tablespoon olive oil 2 lbs pollock fillets or 2 lbs blue hake fillets or 2 lbs mahi mahi fillets 2 teaspoons sea salt 2[...]

Source: food.com

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