Text 25956, 76 rader
Skriven 2015-04-13 06:04:08 av Dave Drum (1:261/38.0)
Ärende: Gourmet 655
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Steamed Scallion Ginger Fish Filets w/Bok Choy
 Categories: Seafood, Greens
      Yield: 4 servings

    1/2 c  Light soy sauce
      2 tb Sugar
    1/2 c  Shaohsing rice wine
    1/2 ts Five-spice powder
      2 lb Sole filet; in 8 pieces
      1    Piece (1") fresh ginger;
           - fine julienne
      6 tb Vegetable oil
      8    Scallions (white & green);
           - in 2" lengths, thin
           - julienned lengthwise
           Stir-Fried Baby Bok Choy

  This fish is steamed on plates, which hold the marinade
  and juices around the fillets. Be sure that the plates you
  use have enough of a rim to hold some liquid, and are not
  larger in diameter than the pan you'll be using to steam.

  In order to fit the plate on top of the steamer, you'll
  need a steamer basket that's flat all the way across,
  without a central protrusion. Many Asian bamboo and
  stainless-steel steamers have this shape but, if you don't
  have one, you can substitute a ramekin: Simply place the
  ramekin on the bottom of the pan, fill the pan with water
  just to the height of the ramekin, and place the plate on
  top of the ramekin.

  In medium bowl, whisk together soy sauce, sugar, rice
  wine, and five-spice powder.

  Transfer fish to 2 rimmed plates. Drizzle each piece with
  1 tablespoon soy sauce mixture and scatter with julienned
  ginger. (Set remaining sauce aside for finishing dish.)
  Cover and refrigerate 15 minutes.

  Fit large saucepan with flat steamer basket, fill with 1"
  water, and bring to boil over high heat. Reduce heat to
  low and transfer 1 plate to steamer basket. Cover and
  steam 4 minutes. Without lifting lid, turn off flame and
  allow residual heat to finish cooking until fish is just
  cooked through, about 1 minute more. Carefully remove
  plate (keep warm in oven). Return water in steamer to
  boil, transfer second plate to steamer, and steam
  remaining fish in same manner.

  While fish is steaming, in small saucepan over moderate
  heat, heat vegetable oil. Keep warm.

  Divide fish among 4 plates and top with julienned
  scallions. Pour splash of hot oil over each dish. Serve
  immediately with bok choy.

  by Chef Shirley Cheng

  Epicurious | July 2008

  Yield: Makes 4 servings

  MM Format by Dave Drum - 01 June 2009

  Uncle Dirty Dave's Archives

MMMMM

... The art of dining well is no slight art, the pleasure not a slight leasure.

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 * Origin: Prism bbs (1:261/38)