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Post by :_Rob_
Category :Learning Kitchen
Author :Unknown
Date :November 2011
Read :834
Click below to download : Asian - Seafood - Cantonese Steamed Fish (Format : PDF)
Asian - Seafood - Cantonese Steamed Fish
About 1 1/2 tsp. salt for salting med.-sized fish3 tbsp. grated ginger (can also chop into fine strands which is more authentic from an aesthetic standpoint.
1/2 onions chopped in long thin strands (optional)
3 tbsp. SEASONED CHINESE SOY SAUCE FOR SEAFOOD**
1 tbsp. regular soy sauce
2 tbsp. oil (can also use 1 tbsp. ea. peanut and veg. oil or all peanut oil)
1 tsp. sesame oil
Several hours before steaming score fish (make diagonal slits) and sprinkle salt evenly on all surfaces. Set fish in fridge.
When ready to steam, spread ginger on outside and inside of dish (this gets rid of fishy smell). Unless fish is very large, steam time should not exceed 10 min. Before fish is steamed, mix soy sauce ingredients and set aside.
While fish is steaming, mix oils and heat until hot, but not smoking. Turn off fire and wait until fish is done. When fish is done, pour off excess liquids and place onion strands on the fish. Then pour hot oils evenly over fish. Lastly, pour soy sauce mixture over and inside the fish, basting with the runoff sauce mixture for a minute or two. Serve hot.
**This ingredient is essential. You can use just regular soy sauce, but the flavor is not as good. I'm 100% sure that all oriental grocery store sell this. You may luck out and find it in the regular supermarket. The brand name is LEE KUM KEE.
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3 lb. Medium shrimp 1 tbs. Unsalted butter 2 Raw eggs 2 tbs. Milk 2 tbs. Sesame oil 1 cup Finely chopped Spanish onion 1/4 tsp. Fresh grated ginger 1/3 cup Sweet sherry 2 cups Bean sprouts 2 cups Cooked long grained rice 1/3 cup soy sauce ** 6 Green onions, chopped Vegetable cooking spray Salt and pepper, to taste Rinse, peel and devein shrimp. Coat a 10 to 12" non-stick skillet with cooking spray and melt butter over high heat. Make an omelet by adding the eggs to the milk and salt and pepper to taste and whisking until fluffy.
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2 tablespoons rice vinegar 3 tablespoons fresh lime juice 1/4 cup fish sauce (nuoc mam) 1/4 cup water 2 tablespoons sugar 1 clove garlic, minced 1 fresh hot red chili, seeds removed, minced or 1/2 tsp. red pepper flakes, or 1/4 tsp. red (cayenne) pepper powder 1 tablespoon long fine, carrot shreds Combine rice vinegar, lime juice, fish sauce, water and sugar in a small bowl. Stir until the sugar dissolves. Add garlic, chili, and carrots. Stir. Cover and let stand for at least 1 hour to blend flavors. Note: Can be refrigerated in glass container for several days. Description: "It
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