I’ve launched into bamboo steamer business. I’m into healthy food and exercise, so this is perfect for me. Here are observations of an expert: Moist heat techniques – steaming, cooking en papillote, shallow poaching, deep poaching and simmering are liquid and or water vapor based cooking. Steaming Cooking is done by water vapor in a closed vessel. Steamed foods don’t lose much of their color. This method doesn’t impart their own flavor as the frying or roasting does. So […]
via Steaming and submersion cooking — Khushbu Singhal
Posted on January 17, 2019 in Asian food, bamboo steamer, chef, Chinese food, cooking, Financial Talk, food, foodie, health, Healthy food, healthy living, kitchen, steaming
Tagged boiling, poaching, simmering
- 2 tablespoons coconut cider vinegar
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 1 /2 tablespoons ginger, chopped
- 1 teaspoon garlic
- 2 white fish, (use fillets), around 110 grams each
- 1 cup leeks
- 1/4 cup tomatoes, sliced
- 1/4 cup broccoli, small florets
- 1 cup baby carrots, sliced in half lengthwise
How to Cook Ginger Fish
Blend together apple or coconut cider vinegar, light soy sauce , sesame oil, chopped ginger, and chopped garlic in a large bowl; set aside.
Combine white fish fillets, chopped leeks, sliced tomatoes, broccoli florets, and baby carrots; toss in the dressing until evenly coated. Divide into 2 equal portions. Wrap each portion of the fish and vegetables in a wax liner and steam in 10-inch bamboo steamer for 25 to 30 minutes. Let sit to cool before opening.
Editor’s note: Of course, I salivate over the enticing posts of many of my foodie blogs that I subscribe to (and that reciprocally subscribe to me). Now I am joining the throng with my own recipe I found that works.
Adopted from Yummy.ph