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Recipe: Steamed Mahi-Mahi in Tausi Sauce

Published January 1, 1970 8:00 AM PHT

Updated February 28, 2020 3:10 AM PHT

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Amp up your dinner by serving Steamed Mahi-Mahi in Tausi Sauce.

Procedure:

1. In a pan, bring water, Chinese wine and salt to a boil and blanch fish for 30 seconds, remove fish with slotted spoon.

2. Prepare steamer by putting water and turning on heat.

3. In a wok, heat oil and add sesame oil. Sauté ginger, garlic and black beans. Add spring onions and shiitake mushrooms. Sauté.

4. Add soy sauce, sugar, cooking wine and cornstarch-water mixture. Stir until sauce thickens.

5. Place fish on a plate and pour over the sauce.

6. Put fish on the steamer for 10-15 minutes.

7. Remove fish plate on the steamer and garnish with sesame seeds and spring onions.