Chaozhou-Style Steamed Fish
- Low calorie
- Low carb
Chaozhou is a region in the same Guangdong (Canton) province as Hong Kong, but with its own distinct language and culture. At Chaozhou-style restaurants in Hong Kong, a whole fish would be steamed, but fillets work well; pickerel, salmon, flounder, cod and other types of fish can be cooked in this method. Dried tangerine peel is available at Chinese grocers. Be sure to cut all of the ingredients into a fine julienne.
Ingredients
- 5 dried shiitake mushrooms
- 2 pieces dried tangerine rinds (optional)
- 2 lbs (1 kg) fish fillet with skin
- 1 tsp (5 mL) Chinese rice wine, sake or dry sherry
- 1/4 tsp (1 mL) each salt and white pepper
- 1/4 cup (60 g) julienned prosciutto
- 3 tbsp (45 mL) julienned leek or green onion (white part only)
- 3 tbsp (45 mL) green onion (green part only)
- 3 tbsp (45 mL) julienned celery
- 3 tbsp (45 mL) julienned bamboo shoot
- 2 tbsp (30 mL) julienned hot or sweet red pepper
- 2 tbsp (30 mL) julienned gingerroot
- 3 tbsp (45 mL) chicken stock
- 1-1/2 tsp (7 mL) light soy sauce
- 1/2 tsp (2 mL) cornstarch
- 1 tbsp (15 mL) rendered chicken fat or sesame oil
- 1/3 cup (75 mL) fresh coriander sprigs
Preparation
Soak mushrooms in warm water until soft, about 30 minutes. Soak tangerine rind (if using), in cold water until soft, about 40 minutes. Drain mushrooms and cut off stems (reserve soaking water and stems for stock, if desired). Drain rind. Cut mushroom caps and rind into fine julienne (you should have about 2 tbsp/30 mL rind).
Place fish, skin side down, on heatproof serving plate. Sprinkle with wine, salt and pepper. Arrange prosciutto, leek, green onion, celery, bamboo shoots, hot pepper and ginger in separate piles in centre along length of fish.
Place steamer rack or basket in wok or pan large enough to hold plate. Pour in enough water to come 1-½ inches (4 cm) up side of wok; cover and bring to boil. Place fish plate on rack; cover and steam over high heat until fish flakes easily when tested, about 15 minutes. Remove from steamer and keep warm.
Tilting plate, spoon liquid from bottom of fish plate into small saucepan. Stir in stock and soy sauce; bring to boil. Mix cornstarch with 2 tsp (10 mL) water; stir into saucepan. Boil, stirring, until thickened. Stir in fat. Pour over fish. Garnish with coriander. To serve, gently mix toppings before slicing fish into portions.
Advertisement
_
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...