Steamed fish Cantonese-style.




Now for this recipe you can use fillets of fish of a whole fish, both are good but for this.  I have just chosen a whole fish for the coming new year of the dragon as fish is such a symbolic thing to eat.  Also this is a very healthy as well as very tasty way to eat fish . The light steamed flesh of the fish should just flake away from the bone when it is cooked.  And the flavours from the ginger, coriander and soy sauces just go so well together.

You will need
450g/1lb firm white whole fish 
1 tsp coarse sea salt 
1½ tbsp fresh root ginger
3 tbsp finely shredded spring onions
2 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp groundnut oil
2 tsp sesame oil
1 bunch of fresh coriander 

Now it all depends on what fish you can get hold of but you could use cod or sea bass or if you are really going to blow your budget Dover sole or turbot.  What ever you use, make sure that it is fresh fish from a reputable fishmonger.

Start by patting your fish dry with kitchen paper towel; also make sure that all the scales have been removed.  Then  rub salt on the out side of the fish and on the inside of  the cavity as well. Now take your fresh ginger and shred it as fine as you can and then put half of it in the cavity as well.

Now place your fish on what ever you are going to de steaming it on and then sprinkle the rest of the ginger of the fish.  Now all depending on how big your fish is you can steam it on almost any thing.  I have even used a colander over a pan of boiling waste rapped in tin foil; if you are lucky you will have a fish kettle.  You could even try using a frying pan with some water in and a rack in the pan and a plate on the rack, cover with a lid and you have a steamer.  The best way is to get the water up to the boil, then put the fish in, and cook it a whole fish takes about 12 to 15 minutes.

Remove your fish from the steamer once it is cooked and drain away any excess liquid .Now you need to heat the two oil together so the are smoking and then spoon them over this fish crisping the skin. Then diesel the two kinds of soy sauce and sprinkle with chopped coriander and chopped spring onions.

Comments

Post a Comment

Popular posts from this blog

The Era Of Ultra-Premium Sipping Vodka - Discover The Ultimate Luxury Of British Made Quintessentially Vodka

Image
The era of ultra-premium vodka has dawned. Quintessentially Vodka redefines luxury spirits with sleek design and a liquid of such discerning quality that is quite simply perfection on ice. The exclusive British made ultra-premium vodka with its emblematic black matte bottle - already an essential in the most elite bars, awarded restaurants and private member clubs in the UK - launched into Harvey Nichols in April 2013. Quintessentially Vodka is produced in one of Britain's oldest continuous working distilleries, where each bottle is individually handled by distillery fellows wearing white cotton gloves to protect the beautiful bottle. The Vodka is crafted from the finest organic wheat and purest English water (filtered through ancient pebble beds). These artisanal practices culminate in the smoothest, purest liquid to sip, savour and enjoy. Unparalleled luxury, ultra-premium credentials, British heritage and superior quality make Quintessentially Vodka the most ...
Read more

A recipe for perfect Yorkshire pudding

Image
A lot is spoken about Yorkshire pudding but is in not such a very difficult thing to do. All it is, is a batter mix that is put in a mould with some oil so that it soufflés up as it bakes. As long as you follow a few simple rules then you should have a perfect pudding every time. To make the batter you will need. 125g/8oz plain flour 300ml/¾ pint milk 2 eggs Pinch of salt Some vegetable oil. Now a lot of propel say that you need a strong bread flour to make a god batter for Yorkshire puddings but I have found that over time it does not really matter. But if you are going to use a strong flour let it rest for a little longer to allow the glutens to start working and get soaked up in the liquid . Take you flour and sift it in to a bowel to make sure that you do not get any lumps. Then make a well in the middle and crack your eggs in to that. Now taking a whisk start to work the eggs in to the flour. It will start to from a thick paste. If you think that it is getting to hard to work then...
Read more

The Lakes Distillery- Sealing Deals With Drams

Image
There are not many opportunities to own a piece of history. For whisky enthusiasts, a new distillery is a rare opportunity, and to own a sample of one of the first distilling's even rarer. Within the business world, staying at the front of a client's mind is vital. Corporate gifting has become a modern day courtship, offering businesses the chance to impress and show clients, business partners and employees they are appreciated in a genuine and thoughtful way. With this in mind, Lakes Distillery is offering a 'once-in-a-lifetime' gift, ideal for those who wish to astound. A dram of the finest single malt whisky is the ideal way to seal the deal. Now imagine the dram was poured from your very own branded cask containing one of the first distillings from England's largest whisky distillery, a gift from a loyal customer or supplier. A very select group of just 60 whisky enthusiasts in the world have the unique opportunity to write their name in hist...
Read more