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Thursday, June 9, 2011

Steamed Fish

Steaming works by boiling water continuously, causing it to vaporize into steam; the steam then carries heat to the nearby food, thus cooking the food. The food is kept separate from the boiling water but has direct contact with the steam, resulting in a moist texture to the food. This differs from double boiling, in which contact with steam is undesired.

Such cooking is most often done by placing the food into a steamer, which is typically a circular container made of metal or bamboo. The steamer usually has a lid that is placed on the top of the container during cooking to allow the steam to cook the food. When a steamer is unavailable, a wok filled less than half with water is a replacement by placing a metal frame made of stainless steel in the middle of the wok.


Overcooking or burning food is easily avoided when steaming it. Health conscious individuals may prefer steaming to other methods which require cooking oil, resulting    in lower fat content. Steaming also results in a more nutritious food than boiling because fewer nutrients are leached away into the water, which is usually discarded.

In Western cooking, steaming is most often used to cook vegetables - it is rarely used to cook meats. In Chinese cuisine, vegetables are mostly stir fried or blanched and seldom steamed. Seafood and meat dishes are steamed.

600g fish, rub with little bit of salt  |  3 stalks spring onion, crushed  |  2 stalks spring onion, shredded  |
30g young ginger, shredded  |  2 red chili, shredded  |  30g minced garlic  |

2 tablespoon ligh soy sauce  |  4 tablespoon hot water  |  1 teaspoon sugar  |
1/2 teaspoon sesame oil  |  a little bit of white pepper  |

Melt the sugar with 4 tablespoon of hot water, after that add in the rest of the seasoning, set aside.

Heat up 2 tablespoon oil to saute the minced garlic until fragrant and turn golden, dish out
and set aside.

Lay 3 stalks of crushed spring onion on a plate, place the fish on it, top the fish with shredded ginger.

cover and steam for 12 minutes with higher heat, dish out.

pour the soy sauce over the fish and garnish with shredded spring onion, shredded chili
and fried garlic.

serve hot with steamed rice.

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