Steamed Fish Recipe
Steaming fish is one of the healthiest features of the Chinese
culinary tradition. Steaming fish and vegetables preserves the nutrients
of all the ingredients without adding unnecessary fat and calories. In
fact, a good portion of steamed fish and vegetables is almost always
less than 300 calories. Plus, steaming fish is a relatively simple
process that most amateur chefs can learn and do at home. This is great
when you consider how expensive steamed fish dishes can be at a quality
Chinese restaurant. For the best results, use fresh fish from a quality
market. The best types of fish to use are those that are firm and white.
These include halibut, trout, flounder, cod, red snapper, and sea bass.
However, other varieties can be steamed according to your own personal
tastes. Steamed fish is commonly served over white rice and can be
dressed with remaining juices from the steamer.
Preparing steamed fish requires the use of a steamer. There are
several options available for this appliance. The most traditional
method of preparing steamed fish is to use a traditional Chinese bamboo
steamer. Most are made to fit over a regular 9 inch (22 centimeter)
boiling pan. You can also buy a metal steamer, which will work
effectively though not produce the same authentic texture and flavor.
Finally, both bamboo and metal steamers come in stackable options. This
means you can steam multiple dishes at once using separate layers.
Stackable steamers are great for preparing multiple dishes or steaming
rice to serve on the side.
Ingredients:
- 1 ½ pounds firm white fish
- 3 green onions (chopped)
- ½ cup fresh mushrooms (sliced)
- 2 cups cabbage (torn into medium pieces)
- 1 tsp. fresh ginger root (minced)
- 2 cloves garlic (minced)
- ¼ cup soy sauce
- 1/8 cup water
- 1/8 tsp crushed red pepper flakes
- Fresh cilantro (for garnish)
Directions:
- Rinse fish and vegetables thoroughly before cooking.
- Place half the green onions in a steaming dish.
- Add half the mushroom slices and half the cabbage leaves.
- Place fish on top of vegetables.
- Sprinkle fish with ginger root, garlic, and red pepper flakes.
- Top fish with remaining vegetables.
- Drizzle contents of dish with soy sauce and water.
- Place the steamer over one to two inches of boiling water.
- Cover and allow to steam for fifteen to twenty minutes, or until
fish flakes easily with a fork.
- Garnish fish with fresh cilantro and serve.
**Note: Steaming times can vary considerably depending on the type
of steamer and the temperature of the water. Check fish frequently to
avoid over cooking.
Variations:
To add an extra flavor kick to this dish, you can top your finished
fish with some hot peanut or sesame oil. You can also add some salt or
white pepper for stronger flavoring. Simply add these spices when you
toss in the crushed red pepper flakes. Also, for a spicier dish, you can
add some chili paste or more red pepper. You can also vary the
vegetables cooked with the fish. Some popular options include onions,
asparagus, and carrots.
 |
Guest Book |
|
|
