In the world of food, seasonings are like a chef's magic wand, and with a wave of it, ordinary ingredients instantly bring out different flavors. Today, we're going to talk about two classic Chinese fish seasonings: boiled sauce and steamed fish soy sauce. While they're often found in seafood dishes, many food lovers may not have figured out what the difference is between these two seemingly similar spices. Don't worry, let's reveal them for you one by one.
Let's start with boiled sauce, which is a frequent guest in Cantonese cuisine, especially in dishes such as boiled shrimp and boiled fish. This sauce is characterized by a light flavor without losing its flavor. It is usually made with light soy sauce, sugar, shredded ginger, green onions, and a little chicken essence or salt. The secret of blazing sauce lies in its simplicity and purity, its ability to preserve and highlight the original flavor of the food. Imagine a piece of steaming fish fillet just coming out of the steamer, drizzled with such a refreshing sauce, is it already salivating?
Steamed fish soy sauce is another style. Its protagonist is soy sauce, a condiment made from fermented soybeans, wheat and salt, which is loved by people in southern China. The steamed fish soy sauce is a little more complicated and requires soy sauce, sugar, water, green onions, ginger, garlic, and some stock to blend together. The flavor of this sauce is relatively strong, with the salty aroma of soy sauce and the subtle aroma of other ingredients. Steaming a fresh fish with this sauce absorbs the essence of soy sauce and fills every bite with a layered flavor.
The biggest difference between these two seasonings is the flavor and depth they bring to food. Blanching juice is more light and flavorful, it is like a light dancer, allowing the original taste of the food to jump out. Steamed fish soy sauce, on the other hand, is like an old entertainer with a story, and through a complex seasoning process, the food exudes a richer and deeper flavor.
There are also a few tips when it comes to using these two sauces. For example, when making blanching sauce, it is important to ensure the quality of the light soy sauce, because it is the main role in the sauce. In the process of making steamed fish soy sauce, it is necessary to pay attention to the ratio of heat and seasoning to ensure the balance of taste.
In general, blanched sauce and steamed fish soy sauce are both indispensable condiments in fish dishes, but they each have their own characteristics and are suitable for different cooking styles and tastes. The next time you wave your cooking magic wand in the kitchen, choose one according to your taste and the characteristics of the ingredients to surprise your family's taste buds!