Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenAsian - Seafood - Cantonese Steamed Fish
Famous Authors (View All Authors)
Asian - Seafood -  Cantonese Steamed Fish Post by :_Rob_ Category :Learning Kitchen Author :Unknown Date :November 2011 Read :959

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 fish
3 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)
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.
If you like this book please share to your friends :

Asian - Seafood -  Chinese Shrimp Fried Rice Asian - Seafood - Chinese Shrimp Fried Rice

Asian - Seafood -  Chinese Shrimp Fried Rice
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.

Asian - Sauce Vietnamese Spicy Fish Sauce Asian - Sauce Vietnamese Spicy Fish Sauce

Asian - Sauce Vietnamese Spicy Fish Sauce
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