Once the steamed fish is done, drizzle a little soy sauce over it.
Tips
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豉油 is the Cantonese and Hakka word. In standard Mandarin soy sauce is 酱油, but Cantonese cooking has carried 豉油 onto menus everywhere, as in 豉油鸡 (soy sauce chicken).
history
The name comes from 豉, fermented soybeans, as in 豆豉 (fermented black beans).
