Post by lb1 on Apr 28, 2008 11:04:03 GMT -1
Recipe time.................
This is a classic Chinese dish and absolutely divine to eat (some would say,some wouldn't - >1.6billion would).The fish should be dispatched in the same manner as the Tibetan nation - no priests :
Ingredients:
1 x sea bass - any size,de-scaled and spines removed.
Ginger - 4 knuckles (or 1 main body of it)
Dark Soy sauce (ideally not Sharwoods or Amoy - they are tasteless) NOT the very dark treacle style soy though -check your local Asian stores or a decent supermarket.
Fish stock
Coriander
Chinese celery but could use the leaf from UK celery and then finely chopped stems
Spring onions
Black Chinese mushrooms but could use Champignon/button mushrooms or portabellos/flats chopped into fine 'strips'.
Cut 3-5 vertical slices along the fish depending on size - don't go to the bone.Get a steamer ready and place your fish inside.Tail and head can be removed if necessary.Steam the fish until the eyes go white,not opeac.If you have removed the head then cook until you can lift one of the flesh strips of the bone.
Whilst doing that chop up your veg:
Ginger - matchstick size thickness of strips,length not important ( my wife would disagree ).
Celery - if UK celery the stem should be chopped 'julienne' style i.e. thin strips and then the leaves should be cut in 1" pieces but keeping the leaves intact.If Chinese celery then about 1"pcs are fine.
Spring onions - 1" portions but cut the bulb
Mushrooms - 4mm strips as in a typical UK breakfast.
Coriander - cut the leave and the top stalks up into .75" strips.
Get a small pan on a low heat with about a 500ml of fish stock in.Add a table spoon of soy or maybe a splash more.The soy and stock should blend but it should not be overly salty with the soy.
Add about a quarter of the ginger (if you don't like ginger you could leave it out).Add the mushrooms.
Slowly simmer.
Once the fish is steamed put it on a slightly warmed serving dish.
Put some sunflower/veg oil in a pan and heat it till it starts smoking then put it on top of the fish - it will crackle.
Then put all your veg and raw ginger on the top of the fish and pour the stock with ginger and mushrooms on.
Serve.
lb1
This is a classic Chinese dish and absolutely divine to eat (some would say,some wouldn't - >1.6billion would).The fish should be dispatched in the same manner as the Tibetan nation - no priests :
Ingredients:
1 x sea bass - any size,de-scaled and spines removed.
Ginger - 4 knuckles (or 1 main body of it)
Dark Soy sauce (ideally not Sharwoods or Amoy - they are tasteless) NOT the very dark treacle style soy though -check your local Asian stores or a decent supermarket.
Fish stock
Coriander
Chinese celery but could use the leaf from UK celery and then finely chopped stems
Spring onions
Black Chinese mushrooms but could use Champignon/button mushrooms or portabellos/flats chopped into fine 'strips'.
Cut 3-5 vertical slices along the fish depending on size - don't go to the bone.Get a steamer ready and place your fish inside.Tail and head can be removed if necessary.Steam the fish until the eyes go white,not opeac.If you have removed the head then cook until you can lift one of the flesh strips of the bone.
Whilst doing that chop up your veg:
Ginger - matchstick size thickness of strips,length not important ( my wife would disagree ).
Celery - if UK celery the stem should be chopped 'julienne' style i.e. thin strips and then the leaves should be cut in 1" pieces but keeping the leaves intact.If Chinese celery then about 1"pcs are fine.
Spring onions - 1" portions but cut the bulb
Mushrooms - 4mm strips as in a typical UK breakfast.
Coriander - cut the leave and the top stalks up into .75" strips.
Get a small pan on a low heat with about a 500ml of fish stock in.Add a table spoon of soy or maybe a splash more.The soy and stock should blend but it should not be overly salty with the soy.
Add about a quarter of the ginger (if you don't like ginger you could leave it out).Add the mushrooms.
Slowly simmer.
Once the fish is steamed put it on a slightly warmed serving dish.
Put some sunflower/veg oil in a pan and heat it till it starts smoking then put it on top of the fish - it will crackle.
Then put all your veg and raw ginger on the top of the fish and pour the stock with ginger and mushrooms on.
Serve.
lb1