Archives

Chinese Steamed Fish

While I’d thought of posting this exquisite dish of Steamed fish, my Sweet heart was all excited. Yet again this is his specialty. He cook it with passion and put his full attention and care on the fish.   Lucky fella!! ;)… The most amazing healthy fish ever !! Steamed and topped with soy sauce brings out unique flavor with it. All you need is love for fresh fish, live from the tank selected by you and cooked in no time.        
How that sounds!!

In India particularly in our region we don’t usually get to purchase fish which is still swimming.. First time when we were invited for party in a restaurant in China we were asked to select fishes from the tank. We hesitant at first, then got to select two big fishes. They were then caught by the chef and taken to kitchen. That day it was little bit disturbing to see them on the plate ๐Ÿ˜ฆ ..  Additionally we were very new to traditional Chinese food.

It was totally new experience for us to have fresh fish and it really turned to be unavoidable later. Started loving the freshness and all goodness of steamed fish, we decided to try it out at our kitchen. Been tasted for several times, we had an idea what makes this fish so special. Also we got guidance from one of our friend’s mom from China.
So we thought now its appropriate to disclose our secrets to making “Steamed Fish“. You could use a fish which is not fresh but you may have to sacrifice the freshness and the flavor it gives to the dish.


Servings: 2
Preparation time: 8 mins
Cooking time: 12 mins
Level: Easy 
Ingredients:

Perch /King Bass  Big /small, 400 gm for two
Ginger 50 gm
Scallion  20 gm
Vegetable Oil ยผ cup
Seafood seasoned Soy sauce/ Soy sauce ยผ cup

Method :

1. Clean the fish and slit them both sides. Place it on a plate which is big enough to go into the steamer. He used a very big wok with little water for steaming. With a round rack in the center and an oval shaped porcelain plate for keeping the fish for steaming. 
2. Divide the ginger into two halves. Julienne one half for garnishing and slice the other half into coins.
3. Take few scallion strips and place it inside the fish stomach along with the sliced ginger. Also place 3 nos of sliced ginger in the bottom between plate and the fish as a bed while steaming. 
4. Place it in the steamer and steam for 8 mins if it is small fish or 10 mins for medium. It took 8 mins for our fish to cook. You can otherwise check the doneness using chopstick to see whether the flesh separates the bone easily.
5. Remove the fish along with the plate from the steamer and discard the ginger, scallion and the water released by the fish during steaming.
6. Gently lift the fish and place it on the serving plate. Garnish with julienne ginger and scallions.
7. Heat oil in a wok. When it comes to smoking point pour onto the fish.
8. Pour the soy sauce all over the fish.
9. Serve hot with steamed rice.
Notes:
1.Use the normal soy sauce if you don’t have the seasoned soy sauce for seafood. 
2. It is very important to add oil and then soy sauce to get that shiny fish and flavor.
3. As said before keep checking your fish for doneness if you don’t rely on time or in doubt with the          kind & size of the fish.
4. Don’t slit the fish too deep. When it is cooked it will fall apart.

Advertisements

Stir Fried Bok Choy & Awards

Hi friends,
After few busy days, I am back here to share and follow ๐Ÿ™‚ … Hope all are quite busy trying new recipes and sharing with fellow bloggers.. All these days I too was partly busy  in kitchen preparing new recipes which some turned fab and some not oops!!. Was pretty busy on the other things in life so couldn’t capture or share my kitchen trials.. Anyways hoping to give more time on blogging again. 
Back to my post, I and hon’ always loved Chinese cuisines (No, I am not talking about Indo-Chinese manchurian and fried rice ๐Ÿ˜‰ ). Traditional Chinese cuisines are much more interesting than we expect a cuisine would be. You will discover every meal has been well calculated for proper proportion of  greens & meat… Apart from that they also use fermented goodies for flavoring the things up. Which is why their food habits are more healthy and balanced. About their wok and extreme heat I will share in next post since lot many things to talk about it.. 
Being in China almost 4 yrs we are addicted to their food and culture. We do cook Chinese food at home 2 or 3 times a week. Never thought of sharing one ๐Ÿ˜ฆ That’s bad.. So this post is all about “Bok Choy” lovely green from China which has a very old history. You can find them as a main dish as stir-fried alone or with some meat and also garnishing. The picture I used to share the recipe is a year old. 
Since the Chinese food are best when eaten hot and warm, photographing is really a pain. No one has patience in front of steaming hot dish ;)..  

Servings: 2
Preparation time: 3 mins
Cooking time: 4 mins
Level: Easy
Ingredients:

Bok choy 300 gm
Garlic  2 cloves
Sherry/cooking wine ยผ cup
Sesame oil 2 Tbsp
Salt to taste
Water to sprinkle


Method :


1. Wash the bok choy thouroughly and separate the leaves. Slice the garlic
2. Set the flame to high and heat oil in a large wok.
3. When the oil is hot enough throw in the garlic and toss for 2 secs.
4. Now add the bok choy and saute for 5 secs.
5. Add little salt and sprinkle water. Close the lid and cook for 1 min tossing inbetween.
6. Add sherry or cooking wine and toss them till all the water evaporates and the leaves are dry.
7. Splash some sesame oil and turn off the heat.
8. Serve hot with steamed rice.

Notes:

1. If you donโ€™t want to use sherry you can omit that step. Rest of the ingredients are enough to give you a perfect stir fry.
2. You can add strings of meat along with bok choy. In that case add the meat right after the oil.
3. If bok choy is unavailable in your place replace with any green vegetables which has thick stem.

Awards:

I am so humbled by receiving these two lovely awards from our co-bloggers R.Punitha and Preeti who blogs awesome recipes and have been inspiring from the beginning. Thanks for sharing the awards.

And I would take this opportunity to thank and appreciate all other bloggers by passing these awards to all of them out there who is already rocking and who has just stepped in. All the very best and happy sharing!!

Thank you all ๐Ÿ™‚