Steamed Cantonese-Style Fish
Steamed Cantonese-Style Fish
Posted by swm56 at recipegoldmine
com 6/11/01 9:39:48 am
Source: Recipe courtesy of Ken Hom
1 pound firm white fish fillets, such as cod or sole,
skinned, or a whole fish such as sole or turbot
1 tps coarse sea salt or plain salt
1 1/2 Tbspfinely shredded fresh ginger
3 Tbspfinely shredded scallions
2 Tbsplight soy sauce
2 Tbspdark soy sauce
1 tablespoon peanut oil
2 tpss sesame oil
Cilantro sprigs, to garnish
Pat the fish dry with paper towels & evenly rub with the salt, rubbing it inside the cavity as well if you are using a whole fish
Put the fish on a heatproof plate & scatter the ginger evenly over the top
Set up a steamer or put a rack into a wok or deep pan
Fill it with 2 inches of water & bring to a boil over a high heat
Put the plate of fish on the rack, cover tightly & steam the fish until it is just cooked
Flat fish fillets will take about 5 min; whole fish, or fillets such as sea bass, will take 12-14 min
The fish should turn opaque & flake slightly but still remain moist
Remove the plate of cooked fish & our off any liquid that may have accumulated
Scatter the scallions on the fish, then drizzle with the light & dark soy sauces
Heat the two oils together in a small saucepan until smoking, then immediately pour them over the fish
Garnish with cilantro & serve at once
Stir Fried Eggs With Mushrooms
Stir Fried Eggs with Mushrooms
3 dried black Chinese mushrooms
2 Tbsppeanut oil
1/2 cup sliced scallions (with tops)
1 tps finely chopped ginger root
1/2 cup sliced oyster mushrooms
6 eggs, beaten
2 Tbspsake (rice wine)
1 tablespoon soy sauce
Sesame oil
Cover black mushrooms with warm water; let st& 20 min
Drain & rinse
Remove & discard stems from mushrooms
Cut mushrooms into thin strips; reserve
Heat peanut oil in 10-inch skillet or wok until hot
Cook onions & gingerroot until tender; stir in reserved black mushrooms & oyster mushrooms
Mix eggs, wine & soy sauce; pour into skillet
As mixture begins to set at bottom & sides, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom
Avoid constant stirring
Cook until eggs are thickened throughout but still moist, 3 to 5 min
Sprinkle with sesame oil; serve immediately
Yields 4 servings
Oyster Chow Mein
Oyster Chow Mein
2 large stalks celery
1 onion
1 green bell pepper
1/4 cup butter or margarine
1 pint shucked oysters with liquid (save liquid)
2 Tbspbutter or margarine
1 (4 ounce) can mushrooms
2 Tbspflour
1 (16 ounce) can bean sprouts, drained
2 Tbspteriyaki sauce
Salt & pepper
1 (5 1/2 ounce) can chow mein noodles
Chop celery, onion & green pepper
Put into 12-inch skillet
Saute in the 1/4 cup butter until tender
Remove from heat
In another pan, cook oysters in the 2 Tbspbutter until edges begin to curl
Remove from heat
With slotted spoon, put oysters into skillet with vegetables
Drain mushrooms, reserving juice
Add enough mushroom juice to oyster liquid to make 3/4 cup
Stir flour into oyster liquid & cook over medium heat, stirring constantly, until mixture comes to boil & thickens
Gently stir into oyster mixture along with mushrooms, bean sprouts & seasonings
Cook slowly until heated through
Serve over chow mein noodles