Pake (Chinese) Style
Steamed Fish
Ready for another onolicious
recipe
from Mastah Shef Don McDiarmid? This one serves 2 and can be doubled.
- 2 6-oz red snapper
fillets or any firm
white meat fish. Or, one whole fish, skin on.
- A few tablespoons
dry
white wine (optional)
- 1 1/2 t minced
peeled
fresh ginger
- 2 small minced
garlic
cloves
- 4 T soy sauce
- 1 1/2 t oriental
sesame
oil
- 2 T minced fresh
cilantro
Put one small cake rack
inside one 12
inch skillet and den put one 9 inch glass pie dish on da rack. Put da
fish
inside da glass dish and sprinkle pa’akai (salt) all ova da fish and if
you like, put some pepper too. Den try sprinkle da white wine, da
ginger
and da garlic in da dish around dat buggah.
Now, try put some soy
sauce, sesame
oil and 1 T cilantro on top da fish and den pour enough water in the
skillet
to make it come about 1 inch deep. Bring da water to one slow boil and
den cover da skillet and steam dat buggah until just opaque, (looks
kinda
raw) in da centa.
Look sharp now, about 8-9
minutes.
Check em up. NO OVA COOK.
Den, transfer da fish to
very lightly
warmed plates where it will continue to cook and come finished.
Meanwhile,
turn da skillet to high for a minute or two and pour da hot juices from
da skillet ova da fish and sprinkle with da other 1 T cilantro on top
and
serve.
Two scoops white sticky
rice and
some stir-fried snow peas in peanut oil make dis some onolicious kau
kau.
For desert, maybe some lichee sherbet or some very cold mandarin orange
slices and you broke da mout... Best to eat with chop sticks. Oh, da
FISH
EYE and da CHEEKS should be for da guest of honor.
Another winner from Uncle
DON MCDIARMID.
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