Ingredients for 4 servings:
- About 2 lbs white fish fillets
- 1/8 tsp. salt
- 3 pinches sugar
- 2 green onions, cut into slivers
- 3 TB cilantro
- 1 clove garlic crushed
- 1 TB fresh ginger crushed
- 2 TB cooking oil
- 1 tsp sesame oil
- 3 TB soy sauce
- 1/4 tsp salt
- 1/8 tsp sugar
- 1 TB sherry
- 1 tsp fresh ginger cut into slivers
Visit our website for directions to Simple steamed fish Chinese style.
Posted in Asian food, Chinese food, Chinese recipes, cooking, food, foodie, health, healthy body, healthy eating, Healthy food, healthy living, kitchen, kitchen needs, optimal cooking, Oriental food, recipes, steaming food
Tagged Chinese style steam fish, easy recipes
It’s easy to want to eat more broccoli because it’s a superfood packed with nutrients and fiber for digestion. But broccoli is either too tough raw or wilted if boiled. This is where a bamboo steamer comes to the rescue! The steaming takes off the tough edge of the broccoli and keeps in the nutrients you crave. The bamboo basket brings a subtle authentic touch from China and keeps molecules from the metal steamer baskets from contaminating your food.
Here the steps to perfect steamed broccoli:
- Cut into bite-size florets. I like to use pre-cut florets from Costco because they save me this time-consuming step. Most people prefer not to eat the stems anyway, but if you do eat the stems, that extra roughage is a windfall for your digestion.
You can use wax paper liners or parchment sheets, which you can use by loosely wrapping around the vegetables.
- Bring water in wok to a boil. Reduce heat to a simmer. Let the steam filter through the cracks between the bamboo slats for 3 to 4 minutes. If you like the broccoli crisper, steam for less time. If you prefer tender florets, then steam for a bit longer.
Add some pizzazz by adding bullion into your boiling water. Alternatively, cook the broccoli on the top basket with fish or chicken on the bottom. NOTE: If you cook a protein on the bottom, it will take longer, so you may want to remove the broccoli sooner and place the bamboo lid on the bottom basket.
- A lot of people put butter or olive oil with herbs on their steamed broccoli. But I like the Chinese oyster sauce for a rich, appetizing flavor that will make you want more of this most healthy of vegetables.
Read about other tips for bamboo cooking.
Posted in Asian food, bamboo steamer, broccoli, Chinese broccoli, Chinese food, Chinese recipes, delicious, food, foodie, health, healthy body, healthy eating, Healthy food, kitchen, kitchen implements, kitchen needs, kitchen utensils, life, life choices, lifestyle, recipes, steamed broccoli, steamed cuisine, steaming, steaming food
Tagged cuisinenatural, cusine natural
- 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