{"id":31445,"date":"2025-05-21T11:17:35","date_gmt":"2025-05-21T03:17:35","guid":{"rendered":"https:\/\/tasteasianfood.com\/?p=31445"},"modified":"2025-05-24T14:46:57","modified_gmt":"2025-05-24T06:46:57","slug":"seasoned-soy-sauce","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/seasoned-soy-sauce\/","title":{"rendered":"How to make Seasoned Soy Sauce – a.k.a. Steamed Fish Sauce \u84b8\u9c7c\u8c49\u6cb9"},"content":{"rendered":"\n

In this article, I would like to share my recipe for Cantonese-style steamed fish sauce (seasoned soy sauce), which is often misunderstood. This confusion stems from its resemblance to Chinese light soy sauce. As a result, many people mistakenly assume that the sauce drizzled over Cantonese steamed fish is simply soy sauce.<\/p>\n\n\n\n

The name “steamed fish sauce” comes from its widespread use in Cantonese-style steamed fish. However, it can also enhance many other dishes, making “seasoned soy sauce” a more accurate translation.<\/p>\n\n\n\n

Yet this sauce is far more complex and flavorful than any store-bought light soy sauce. It has many uses beyond steamed fish (refer to the following section). For example, it works beautifully when drizzled over poached chicken or a finishing sauce for steamed or fried tofu. You can even stir-fry vegetables with it to add depth and umami.<\/p>\n\n\n\n

\"Seasoned<\/figure>\n\n\n\n

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The main ingredients required to make steamed fish sauce<\/h2>\n\n\n\n