Fri, 5 February 2016
Ingredients:
1 medium FILLET of Hake/Seabass/Sole/turbot or halibut.
2 scallions
fresh ginger, about 2 tablespoons Thinly Sliced
1 small bunch of coriander
2 tablespoons soy sauce
2 teaspoon salt
3 tablespoons water
2 tablespoons neutral oil
Mixed Asain greens. Pak Choi, water cress, choi sum etc.
Method:
Julienne the scallion and ginger and set aside.
Give the Coriander a rough chop and set that aside as well.
Combine the soy sauce, salt, and water into a small bowl and mix well.
Set that aside.
Carefully lay your fish out onto a heatproof plate…
And prepare your steamer setup, which these days you can purchase easily online or at the store.
What also works is a wok or large saucepan or pot with a cover and small round metal elevated rack you can put the plate on.
I've even used a cleaned empty tuna can for the plate to sit on, and it works just fine.
Heat a small saucepan to medium to high heat and add 2 tbsp of rapeseed oil.
Add the ginger and let it brown lightly, about a minute.
Then add the rest of the scallions.
The mixture should be sizzling right about now.
Next, add your soy mixture to the saucepan and keep the heat on high to keep everything sizzling.
Cook until the scallions are wilted – about 30 seconds.
Fill your wok or saucepan with about an inch of water, cover and bring it to a boil.
Carefully place your plate with the fish on the rack.
Cover and steam for about 8 minutes.
You can check it for doneness by using a butter knife. If it easily cuts through to the bottom of the plate, your fish is done!
About 1oz per 1 minute of steam.
Turn off the heat.
Carefully remove the plate from the pot and drain any remaining water off. At this point, you can also transfer the fish to a nice serving plate.
Spread the coriander and about one third of the scallion (use the green portions), directly onto the steamed fish.
Take it off the heat and spoon the entire mixture over the fish.
Served on a bed of stir fried Asain greens.
Sun, 24 November 2024
Chef: Patrick Ryan
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