My first Asian post. Well, really I've cut and pasted from my ex-blog and added a couple more words, but this was what was on the dinner table one day this week - in our bid to eat more fish and less red meat.
In some Asian grocery stores in Houston, TX, you can find live fish (i.e. still swimming in a tank) - the best way of knowing whether the fish you've bought is fresh. The fish man sweeps your chosen fish out of the tank, cleans and guts it, and hands it to you in a bag. If you are queasy about looking your meal in the eye (quite literally), or are finicky about bones, he will be happy to fillet it. If you don't buy a live fish, the way to check that your fish is fresh is to look them in the eye (sorry) and check that it is bright and not dull and clouded over. Guess I'm reaping the benefits of compulsory home economics in school. No frozen fish for this dish, ok?
This a recipe for Steamed Sea Bass, courtesy of an older lady I once knew in London, and whose hospitability meant that I often graced her table for homecooked chinese food when I was homesick. I hope this blesses someone out there too.
In some Asian grocery stores in Houston, TX, you can find live fish (i.e. still swimming in a tank) - the best way of knowing whether the fish you've bought is fresh. The fish man sweeps your chosen fish out of the tank, cleans and guts it, and hands it to you in a bag. If you are queasy about looking your meal in the eye (quite literally), or are finicky about bones, he will be happy to fillet it. If you don't buy a live fish, the way to check that your fish is fresh is to look them in the eye (sorry) and check that it is bright and not dull and clouded over. Guess I'm reaping the benefits of compulsory home economics in school. No frozen fish for this dish, ok?
This a recipe for Steamed Sea Bass, courtesy of an older lady I once knew in London, and whose hospitability meant that I often graced her table for homecooked chinese food when I was homesick. I hope this blesses someone out there too.
RECIPE: Steamed Sea Bass
(Cooking time: 15 mins)
1 wok, with a steaming rack that fits into the wok OR an overturned bowl.
* Add water into the wok up till the level of the rack/bowl, cover tightly and bring to a boil. To steam, place the food on a plate, on the rack/bowl, cover and steam. I also have a nifty contraption to lift the steamed plate off the rack, but you can use oven gloves.
A - Garnishing
Ginger, sliced
Ginger, julienned
Scallions, cut into 1 inch stalks
Scallions, julienned
Fresh red chilli, julienned
2-3 tbsp Oil
B - Sauce
1 tbsp light soya sauce (Lee Kum Kee carries one specially for seafood)
1 tbsp dark soya sauce
1 tbsp Shaoxing cooking wine or Vermouth
1 tsp sugar
3 tbsp water
white pepper (optional)
A. Layer one layer of sliced/cut ginger and scallions on a plate. Place fish over. Steam for 8 minutes per pound, but no more than 12 minutes maximum.
Remove fish and place on a fresh plate. Layer julienned vegetables over fish.
Heat oil until smoking. Pour over.
B. Mix sauce and heat to boiling. Pour over.
I should point out that
ReplyDelete1) If using fillets, calculate cooking time by 8 mins per pound for ONE fillet only. Make sure that the fillets are arranged on your steaming dish in ONE layer only - no overlapping!
2) For convenience, I often heat the sauce up in the microwave before pouring over the fish.