Originally described here:
http://atthebackofthehill.blogspot.com/2012/02/poached-fish-steamed-fish.html.
蒸魚
POACHED FISH CHINESE STYLE
Purchase a live fish of between one and two pounds, and bring it home.
Smack it over the head with a heavy object, gut it, clean it, scrape it, and rinse.
If it is particularly thick, slash it on both sides.
Bring a large cauldron half-filled with water to a roiling boil.
Slip the fish in, and when it boils again, lower the heat to a simmer, cover, and cook for two minutes.
Turn off the heat and let it sit for between seven and ten minutes (depending on how large your fish is), at which point it will be done just right.
Remove to a platter and strew very finely slivered ginger over.
Heat up a little oil in a fry-pan, and sauté a little coarse-chopped garlic. Add a splash sherry or rice wine, a drizzle soy sauce, followed by a hefty pinch of sugar. Boil briefly together, then pour over the fish.
Add some cilantro and shredded green onion.
Serve.
As an alternative, you can steam the fish.
After gutting, cleaning, scraping, and rinsing, rub it with a little oil (sesame and plain oil mixed) and place it on a plate. Whether you add sliced ginger, cut scallion, or even slivers of green chilipepper around it, is up to you - these will aromatize the fish, but as you plan to discard the steaming juices anyway, they are not really germane.
Bring a large steamer to a boil, set the plate therein, and steam for about seven to ten minutes, according to the size of the fish.
Undercooking is best, as once you remove it from the steamer the heat remaining in the flesh will continue to affect it.
When you take the fish out, slide it onto a clean plate.
Garnish with shredded ginger and scallion, and pour a little sweet soy sauce (ketjap manis) over.
Fish either steamed or poached, with some stirfried kailan or yuenchoy, a few pieces of boiled potato avec persil, and plain white rice, is a feast.
As with everything, a dab of chilipaste on the side is nice, but not necessary.
Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts
Wednesday, January 2, 2013
Monday, December 31, 2012
SARSON MAACH - BENGALI MUSTARD FISH
Recipe originally published here:
http://atthebackofthehill.blogspot.com/2012/12/one-pound-fish-very-very-nice.html
SARSON MAACH
Take one pound fish, cut into large chunks, and rub with turmeric and salt. Fry in a hot pan with two or three green cardamom (whole) tossed in, till the flesh has opaqued. Set aside.
Sauté one small onion (or two or three shallots), finely chopped, in the same pan, with a pinch of cumin added. When the onion is nicely golden and the cumin darkly fragrant, splash with water and cook down till the oil separates.
Add one cup of freshest possible yoghurt into which you have beaten one teaspoon black mustard seeds (sarson ka beej) which have been toasted and coarsely ground, one teaspoon cayenne (lal mirch), a pinch of turmeric (haldi), and two tablespoons of besan flour. The besan flour ('gram flour') is EXTREMELY important! If you do not add it to the yoghurt, the yoghurt will curdle in the pan.
[NOTE: this blogger will also whip a goodly pinch of corn or tapioca starch into the yoghurt, as that also helps prevent watery separation, and further allows greater use of oil.]
One or two chopped Roma tomatoes may be added, as well as split green chilies.
It is up to you, and your personal sense of yumminess.
Anyhow, once the yoghurt mixture has reached a boil, stir it, slide the fish chunks into the sauce, and turn the heat down to simmer.
Add a pinch of freshly ground white pepper and an even smaller pinch of cinnamon (in lieu of Sindhi Garam Masala, which you do not have), cook for a few minutes more, then garnish liberally with minced cilantro (coriander leaf), and serve with a heap of white rice alongside.
Ideally, you would use mustard oil (sarson ka tel) in cooking this dish, but it is quite possible that you do not have that, which is a pity. But do not worry, other cooking greases also can.
http://atthebackofthehill.blogspot.com/2012/12/one-pound-fish-very-very-nice.html
SARSON MAACH
Take one pound fish, cut into large chunks, and rub with turmeric and salt. Fry in a hot pan with two or three green cardamom (whole) tossed in, till the flesh has opaqued. Set aside.
Sauté one small onion (or two or three shallots), finely chopped, in the same pan, with a pinch of cumin added. When the onion is nicely golden and the cumin darkly fragrant, splash with water and cook down till the oil separates.
Add one cup of freshest possible yoghurt into which you have beaten one teaspoon black mustard seeds (sarson ka beej) which have been toasted and coarsely ground, one teaspoon cayenne (lal mirch), a pinch of turmeric (haldi), and two tablespoons of besan flour. The besan flour ('gram flour') is EXTREMELY important! If you do not add it to the yoghurt, the yoghurt will curdle in the pan.
[NOTE: this blogger will also whip a goodly pinch of corn or tapioca starch into the yoghurt, as that also helps prevent watery separation, and further allows greater use of oil.]
One or two chopped Roma tomatoes may be added, as well as split green chilies.
It is up to you, and your personal sense of yumminess.
Anyhow, once the yoghurt mixture has reached a boil, stir it, slide the fish chunks into the sauce, and turn the heat down to simmer.
Add a pinch of freshly ground white pepper and an even smaller pinch of cinnamon (in lieu of Sindhi Garam Masala, which you do not have), cook for a few minutes more, then garnish liberally with minced cilantro (coriander leaf), and serve with a heap of white rice alongside.
Ideally, you would use mustard oil (sarson ka tel) in cooking this dish, but it is quite possible that you do not have that, which is a pity. But do not worry, other cooking greases also can.
Sunday, November 25, 2012
CHICKEN AND ABALONE RICE PORRIDGE - BAU YÜ JUK 鮑魚粥
Originally posted here:
http://atthebackofthehill.blogspot.com/2012/03/and-company.html.
鮑魚粥 BAU YU JUK
Chicken and Abalone Rice Porridge.
One cup of rice.
One carrot, cut into three or four pieces.
One can of abalone.
Six chicken drumsticks.
Six dried scallops (conpoy).
Eight to ten cups water.
Pinches of ground white pepper.
Plus chopped cilantro, shredded ginger, soy sauce, and sesame oil.
Set the dried scallops to soak in a little water with a pinch of sugar added.
After rinsing the rice cook it in half the water, simmer the chicken pieces and carrot in another pot in the remaining water. Once the rice is fully cooked, remove from heat. Same with the chicken. Drain the chicken liquid into the rice and while this cools, pull the chicken flesh from the bones and set aside.
Dump the carrot chunks into the pot with the rice.
[Traditionally the rice would be simmered for several hours with frequent stirring (to prevent scorching) till the grains start falling apart. But it saves a lot of time to simply put the rice and cooking liquids into the blender - which is why you should let it all cool down a bit first.
When the rice has been osterized, return it to the soup pot, and bring it back to boil.]
Carefully pull the re-moistened scallops apart, and add them and their soaking liquid to the pot.
Mix a little soy sauce and sesame oil with the chicken. Do not add too much, just enough to aromatize.
Slice the abalone, and add some of the abalone liquid into the rice porridge if you wish.
Add the sliced abalone only a minute or two before serving, while the soup pot is still on the burner. Abalone toughens up if cooked too long, so remove the pot from the heat shortly thereafter. Adjust taste with white pepper.
Divvy up into bowls, add the chicken meat, shredded ginger, and cilantro on top.
[Dried scallops (gon bui 乾 貝, gon yiu ju 乾瑤柱) are available in Chinatown. They look like amber-hued or honey-coloured disks. Conpoy is not optional, as the dish will lack a certain distinction if it is left out. You should buy high quality large conpoy which have a vibrant look and smell, and clean sharp edges. Abalone (bau yu 鮑魚) is seldom used fresh in Chinese cuisine, mostly dried or canned. It likewise can be bought in C'town. Abalone is considered healthy and easy to digest. Which it is, if not rubberized by prolonged cooking.]
The quantity above is enough for four servings, or two large bowls.
http://atthebackofthehill.blogspot.com/2012/03/and-company.html.
鮑魚粥 BAU YU JUK
Chicken and Abalone Rice Porridge.
One cup of rice.
One carrot, cut into three or four pieces.
One can of abalone.
Six chicken drumsticks.
Six dried scallops (conpoy).
Eight to ten cups water.
Pinches of ground white pepper.
Plus chopped cilantro, shredded ginger, soy sauce, and sesame oil.
Set the dried scallops to soak in a little water with a pinch of sugar added.
After rinsing the rice cook it in half the water, simmer the chicken pieces and carrot in another pot in the remaining water. Once the rice is fully cooked, remove from heat. Same with the chicken. Drain the chicken liquid into the rice and while this cools, pull the chicken flesh from the bones and set aside.
Dump the carrot chunks into the pot with the rice.
[Traditionally the rice would be simmered for several hours with frequent stirring (to prevent scorching) till the grains start falling apart. But it saves a lot of time to simply put the rice and cooking liquids into the blender - which is why you should let it all cool down a bit first.
When the rice has been osterized, return it to the soup pot, and bring it back to boil.]
Carefully pull the re-moistened scallops apart, and add them and their soaking liquid to the pot.
Mix a little soy sauce and sesame oil with the chicken. Do not add too much, just enough to aromatize.
Slice the abalone, and add some of the abalone liquid into the rice porridge if you wish.
Add the sliced abalone only a minute or two before serving, while the soup pot is still on the burner. Abalone toughens up if cooked too long, so remove the pot from the heat shortly thereafter. Adjust taste with white pepper.
Divvy up into bowls, add the chicken meat, shredded ginger, and cilantro on top.
[Dried scallops (gon bui 乾 貝, gon yiu ju 乾瑤柱) are available in Chinatown. They look like amber-hued or honey-coloured disks. Conpoy is not optional, as the dish will lack a certain distinction if it is left out. You should buy high quality large conpoy which have a vibrant look and smell, and clean sharp edges. Abalone (bau yu 鮑魚) is seldom used fresh in Chinese cuisine, mostly dried or canned. It likewise can be bought in C'town. Abalone is considered healthy and easy to digest. Which it is, if not rubberized by prolonged cooking.]
The quantity above is enough for four servings, or two large bowls.
Thursday, July 3, 2008
PAKSIW
PAKSIW
[Philippino sour-cooked pork ('paksiw na baboy') or fish ('paksiw na isda').]
Originally posted here:
http://atthebackofthehill.blogspot.com/2007/04/one-kosher-three-not.html
One pound fatty pork, or a nice fish, chunked.
Half a cup vinegar
One tablespoon amber fish sauce
Minced ginger and garlic
One teaspoon sugar
A mild or hot chili pepper, left whole
Mix all ingredients except the pork or fish, and bring to a boil. Turn low and simmer for five or ten minutes before adding the pork or fish. Pork will need over an hour, fish no more than ten minutes. Pork may therefore require more liquid, fish less.
Note: chunks of lechon (roast pig) are often also cooked this way.
[Philippino sour-cooked pork ('paksiw na baboy') or fish ('paksiw na isda').]
Originally posted here:
http://atthebackofthehill.blogspot.com/2007/04/one-kosher-three-not.html
One pound fatty pork, or a nice fish, chunked.
Half a cup vinegar
One tablespoon amber fish sauce
Minced ginger and garlic
One teaspoon sugar
A mild or hot chili pepper, left whole
Mix all ingredients except the pork or fish, and bring to a boil. Turn low and simmer for five or ten minutes before adding the pork or fish. Pork will need over an hour, fish no more than ten minutes. Pork may therefore require more liquid, fish less.
Note: chunks of lechon (roast pig) are often also cooked this way.
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