What better way to herald the Year of the Ox than by serving up some Chinese Food!! This simple steamed recipe was inspired by a tv show i saw once about New YOrk's master Chefs. From a restaurant called Auntie Yuan, the twist really is the use of bell peppers, unlike typical steamed fish which is just leeks and ginger.
2 pcs Cream Dory fillets
1 medium bell pepper sliced lengthwise
2 stalks Onion Leeks cut into 3-4 inch stalks
1/2 cup ginger finely sliced slivers
1 tbsp Soy Sauce
2 tbsp fine chopped garlic
Sesame Oil to flavor
Fry garlic in a small amount of oil. Hot oil cold garlic then turn the flame down to low. As the garlic slowly turns a deeper color, remove from the pan and transfer to a ceramic dish. The garlic will continue cooking and become a nice crisp light brown emulsion without the bitter garlic taste
Put water to boil for the steamer. I have a round steamer, not the commercial kind so prep the fish to fit in a plate. In my case, split it in half.
Let the fish lay flat on the plate and layer the vegetables.
First the peppers, then the ginger, then the leeks.
Drizzle with soy sauce then place into the steamer.
Turn up the heat in the steamer and let it cook for 12 mins. Try not to look at it, whenenever you open the steamer, it immediately brings the temperature down too low.
Check for done-ness, a butter knife should go right through the fish without resistance. Drizzle with a few drops of sesame oil and a scant tsp of your crispy garlic to give it an aroma and serve at once.
We had a nice and lively white from portugal with this one.
A collection of food. Good Food. The kind you would never ever get in a restaurant. Just something that your mother used to make that will never find its match anywhere, or maybe a personal creation that was inspired by someone else. Whatever it is, it deserves to be served. After all, when you're preparing something to eat, you should be thinking about who you'll be eating with.
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