Steamed Fish
'Steaming ' is one of the healthiest way of cooking especially for health conscious eaters. Methodically, the food is cooked over steam from boiling water in a steamer. The steam will cook the food without losing most of it's nutrients. Foods like vegetables and seafood are suitably steamed. Fish has been the most considerable seafood to steam as steaming will tenderize its meat thus preserving its natural sweetness and most of its nutrients.
There are simply many ways to steam fishes. The most favorable is the Chinese style of steam fish. Soy sauce, garlic, ginger and black as well as white pepper are the true companion in most Chinese Style of fish steaming. Steaming will take around half to an hour depending on how big the fish is. Vegetables are added as this will promote the taste and added nutrients to the steamed fish. One of the simplest style of Chinese Steam Fish is showcased below. Have a try!
Steam White Pomfret in Light Soy Sauce and Cabbage
The ingredients :
- A golden white pomfret ( 500 gm) cleaned and make a zig zag cut on both side of its body
- 5 cloves garlic finely minced / chopped
- 1 inc ginger finely minced/chopped
- 1 white or red big onion thinly sliced - halve or ring sliced
- 4 sprigs spring onions cut to an inch length
- 5 red bird eye chilies or 1 long red chilies thinly sliced
- 1 tspn black pepper } finely pounded
- 1 tspn white pepper
- 2 tblspns light soy sauce
- 1 tblspn sweet soy sauce
- 1 tblspn sesame oil
- 3 sheets of cabbage halved
- 5 pieces of oyster mushroom thinly sliced
- 2 tspns salt
Preparation: Seasoned the fish with salt and pepper. In a serving plate, arrange the cabbage with half of the sliced onions. Put the the fish on it. Top with minced garlic and ginger with some in the fish. Arrange the sliced mushrooms, red chilies, spring onions, red onions and topped with the soy sauces. To make the soy sauces: In a small bowl, combine the pounded black and white pepper, Light and sweet soy, 3 tblspns of water, the sesame oil and salt. Stir and pour onto the prepared fish. Steam the fish from half to an hour or until the fish eyes extruded. Remove from heat once the fish is cooked and served with steamed white rice. |  |
