Wednesday, November 01, 2006

Steamed Fish and Chinese Sauce

The original recipe is called "Quick Steamed Fish" by Annie Lim-Kawpeng, from the Assumption Cookbook. We made some changes for the Palacios kitchen.

500 grams fish fillet: lapu-lapu, tilapia or trout OR 1 whole fish (500 grams)
slices of ginger
green onions or leeks

1 tsp minced garlic
2 tbsp Chinese soy sauce
6 tbsp water
4 tbsp sugar
1 tbsp rice wine
1/2 tsp sesame oil

shredded green onions or leeks
1 tbsp oil
roasted crushed garlic (optional)

1. Put a few slits in the fish. Lay fish on green onion leaves. Insert sliced ginger in the slits and under the fish. Cover with more green onion leaves.
2. Steam fish until done OR microwave on high (2-1/2 to 3 minutes for fillets; 4-1/2 to 5 minutes for whole fish) until fish is tender. Do not overcook. Discard green onions, ginger and fish stock.
3. Combine all sauce ingredients. Heat in a saucepan over fire OR microwave for 35 seconds.
4. Put cooked fish in a serving platter. Pour sauce over the fish. Top the fish with shredded green onions and garlic. Heat oil until smoky and pour very hot oil over the greens. Serve immediately.

Serves 3.

Total cooking and preparation time: 15 minutes if you use the microwave; 30 minutes if you use a steamer

No comments: