As a continuation of our steamed recipes, here comes a really simple Chinese-style steamed fish recipe. The fish we’re using here is sea bass, though other kinds of thin white fish fillets such as sole will also work well.
Steaming fish is a bit different from steaming the veggies from previous recipes, as the timing and heat is important. Fish can easily get dry and overcooked. Make sure that the steamer is boiling before you put the fish in, and when it is in there, boil on high heat then mid heat. Continue reading “Steamed Sea Bass”
Egg whites, tofu, white fish and prawns – it’s a protein fix! This recipe is inspired by Chinese steamed eggs, which every child with Chinese parents has probably had. I’ve made this many times, and used to make the consistency a lot smoother by increasing the number of eggs used compare to the fish and prawns, for example, but really prefer this firmer version. Also, this is a steamed recipe, and the taste is a lot lighter and more subtle compared to stir-fries and stews, so I really recommend using some Japanese ingredients such as tsuyu soup stock and mirin. Continue reading “Steamed Eggs, Tofu, Fish and Prawns – a Protein-Rich Recipe”
This steamed pork with couscous recipe is both traditional and modern – in that it uses couscous instead of broken rice, but the taste is so similar to what you’d traditionally eat that it’s very difficult to distinguish between the two. Traditionally the broken rice is made from chopping rice (or whizzing it quickly in a blender) before it’s cooked, so that each bit of the broken rice is roughly the size of a grain of couscous. We chose to use couscous for this because it’s already the right size, and a bit healthier than white rice – or for an even healthier alternative, use wholegrain couscous! Continue reading “Chinese Steamed Pork with Couscous (Fen Zheng Rou)”
Chinese New Year is just a week away, and fish is a must on the menu (年年有余), so we’d like to share this simple yet eye-catching steamed fish recipe. Fish cooks really quickly in the steamer, so once you’ve done all the prep work, it only takes 5-10 minutes before it’s done! Not only so, you won’t get all the oil splatters you’d get from stir-frying.
The “must” ingredients are fish (sea bream here, but you can also use other types of smaller fish with white meat such as halibut, pike, sunfish and carp), loads of ginger, spring onions and all the seasoning/sauce ingredients. The carrot, luncheon meat, shiitake mushroom and chillies are optional. However, if you decide to go without fresh chillies, then you can also add a little chilli sauce into the sauce at the end. The amount of chilli included here will make a very spicy version, so please tone if down as per your own taste!
We’re using seafood soy sauce here – you can usually find it with a green label. If you don’t have it, then use a light sauce sauce and add an extra teaspoon of oyster sauce, then 1/2 teaspoon of sugar. Continue reading “Chinese Steamed Fish – a simple recipe using sea bream”