made a teriyaki sutchi fillet this morning on 7.5.2016. ^^
this my 5th community lunch dish for bathesda community’s newgate learning hub (bread of life). ^^
the fish was quite delicious! 🙂
the difference between HK steamed & this teriyaki sutchi fillet 日式红烧鲶鱼柳 just that instead of putting on a steaming tray in a steamer, the fillet is placed with the condiments etc in a non stick pan, turn fire on high to boil then cover & low to steam. in between turn over the fillet at 3mins.
basically the condiments is reduced & thickened & made the fillet quite flavourful. texture just a little firmer than the steamed version.