Steamed Fish Teochew Style

Tag:easy chinese recipe, Fish, Steamed Fish, teochew

Steamed fish, Teochew style is typically done with the simplest of ingredients - shredded ginger, pickled sour plums, mustard greens (salted vegetable), sliced shitake mushrooms and garnished with green onions. However, being a pork lover, I could not resist adding in a bit of minced pork to add more juice and flavor to the fish gravy.

Although I am a Teochew, I am shy to say that the only dishes I am familiar with, off the top of my head, are Teochew Steamed Fish, Teochew Porridge (Congee) and Or Nee (Yam Paste).

Amy Beh from Kuali has a great Teochew-Style Steamed Fish recipe. What I have below has a few more ingredients.

Ingredients (Serves 2):

- 1 pomfret (you can also use garoupa fish)
- 1 tbsp ginger, shredded
- 1 stalk spring onions, shredded
- 1/4 lb (or less) minced pork, seasoned with salt, pepper and corn starch
- 2 shitake mushrooms (I used dried ones, so I soaked them in warm water before slicing them up)
- 1 tomato, cut into wedges
- 1/4 lb preserved green mustard, cleaned and shredded
- 2 preserved sour plums (I used a Japanese brand preserved plums that are red in color)

Seasoning for fish:

- 1/2 tsp salt
- a few dashes white pepper
- 1/2 tsp corn starch
- 1 tbsp light soy sauce
- 1 tsp fish sauce
- 1 tbsp rice wine or shaoxing wine
- 2 tsp sugar
- 1/2 pc chicken stock dissolved in 1/2 bowl warm water

Garnish:
- 1 stalk spring onions, shredded
- 1 red chilli, shredded

Preparation and Cooking Method:

1. Wash fish and pat dry. Make a few slits on each side of the fish. Rub lightly with salt, pepper and corn starch. Remember to do this within the fish stomach as well. Then stuff a few shreds of ginger and spring onions into the slits and fish stomach.

2. Heat up 1-2 tbsp oil. Add in shredded ginger, pork and mushrooms and stir fry until fragrant, then add in the rest of the ingredients and seasoning and bring to a boil.

3. Arrange fish on a steaming tray and pour mixture from (2) over the fish.

4. Steam over high heat for 12-15 minutes or until cooked. Garnish with shredded spring onions and chilli.

Cook’s Note:

- According to Amy, when the eyes of the fish has popped out, this is an indication that the fish is cooked.

- This Teochew Style Steamed Fish can be a bit salty becos of the presence of many salty ingredients like light soy sauce, fish sauce, chicken stock and preserved green mustard. You may wish to omit the chicken stock and just use plain warm water.

Bite This!

Baked Stuffed Fish recipe

Baked Stuffed Fish

Ingredients

White fish,enough for
-4-6
2 c Soft bread cubes,about
-1/2″ cubes
1 Small onion,chopped
-fine
1 Green pepper,blanched
-and,Chopped
8 oz Imitation crabmeat
1/4 c Lemon juice
1/2 c HELLMANS mayo
Salt & pepper,To Taste
Instructions:
Mix all these ingredients together and roll up in fish fillets,
securing them with toothpicks. Divide it among four or five
good-sized pieces. Bake at 400 for 30 minutes. During last 10 minutes
pour newburg sauce over fish.

It’s good with flounder, but any white fish will do. I’ve used large
cod and catfish fillets and butterflied them. Just enough so you can
roll it up over the stuffing.

Recipe: Ginger and Cilantro Baked Tilapia

This quick and easy fish bake is one of the first things we learned to cook after college, setting up house on our own. It seemed exotic at the time; now it's a pleasant, familiar standby on a busy weekday evening.

It's sweet and spicy, salty from the soy sauce and melting in the middle. We use tilapia since it's the most easily available thin white fish these days, but any thin fish fillet would do. It does, we admit, heat up the oven, but only for about 15 minutes! It makes great leftovers, too...

Ginger and Cilantro Baked Tilapia
serves 2, or 1 with lunch leftovers

2 large tilapia fillets (or similar thin white fish) - about 3/4 pound
1 jalapeno pepper (optional)
3 garlic cloves
1 inch grated ginger (1 tablespoon)
2 tablespoons soy sauce
1/4 cup white wine
1 teaspoon sesame oil
1/3 cup chopped cilantro
Scallions, chopped for garnish
Extra cilantro, to garnish

Heat the oven to 475F. Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish.

Chop the pepper and garlic, and grate the ginger. Put in a small food processor with the soy sauce, white wine, sesame oil, and cilantro. Whir until blended. Pour the sauce over the fish, rubbing it in a little. Bake for about 8 minutes, or until the fish flakes easily and is cooked through. It will be very moist and gelatinous, still.

Serve immediately over brown rice, garnished with scallions and cilantro.

Fish Recipes

Salt and pepper flounder with a lemon snow pea shoot salad (Each fish serves 1 as a main, 2 to share as an entrée)

Ingredients:
1 whole medium-size flounder
salt and pepper mix (recipe below)
200 mL egg wash
50 g snow pea shoots
2 lemons, segmented
40 mL light soy sauce
olive oil for shallow or deep frying

Salt and pepper mix
1 cup cornflour
¹/₄ cup salt
2 teaspoons cracked black pepper
1 small chilli, chopped
¹/₂ bunch coriander, chopped

Method

Wash flounder and pat dry with a clean towel. Dust with salt and pepper mix, dip in egg wash, then dip in mix again. Mix snow pea shoots and lemon in a bowl and dress with soy. Heat oil in frying pan to 170⁰C, place whole fish in pan and cook for 5-6 minutes. Drain on paper towels. Place fish on large plate and top with snow pea shoots and lemon.

Source: Australian Seafood Users Manual

Moroccan Chicken - Recipe

Moroccan Chicken

Moroccan Chicken
With Char Grilled Vegetables & Orange Couscous

Ingredients:

1 boneless chicken breast per serve. Honey
Moroccan spice Vanilla Pod
Couscous Cream
Oranges Butter
Sweet Potato Capsicum (Red or Yellow)
Capsicum


Directions:

Marinate chicken in a little oil and Moroccan spice, leaving overnight. Soak couscous, segment oranges, dice capsicum add ingredients together and season with salt and pepper to taste.

Parboil sweet potato and slice. Cool and brush with a little oil and char until grill marks apparent. Slice capsicum and do the same as the sweet potato.

Seal chicken and cook in a hot oven for 12-15 minutes depending on size.

Cut and scrape vanilla pod and add to cream, reduce and add honey a little at a time depending on sweetness and finish by whisking in a little butter.

To plate up, add one breast of chicken per serve, couscous can be served either hot or cold.

IMBB #24: Amanda Hesser's Lemon Chicken

I might have teased a few readers and friends some posts ago, promising to write the next day about the most amazing chicken recipe I'd made - but then the Tweety Scramble got in the way, and before I knew it it was Friday and people were accusing me of not delivering on the goods. And who am I to stand in the way of hungry, righteous cooks and their recipes?

Without further ado, I present to you the dish that made Ben look up from his plate a few days ago and proclaim firmly that this was the best thing I'd ever cooked for him. Ever. And I tell you, Ben's not the kind of guy to go throwing about proclamations like that as if they were peanuts. I have to admit that he does have a point. This chicken is good. And it's easy. Do I sound like a broken record sometimes with the "easy" and the "simple"? It's just that I feel those things so much contribute to the pleasure of a tasty meal. And in any case, this time it really is sort of the point.

The recipe comes a piece in the New York Times that Amanda Hesser wrote a few years ago about creme fraiche. Creme fraiche is Amanda's best friend: she has single-handedly done more publicity for the joys of creme fraiche than any other contemporary food writer I know. After buying a pot of creme fraiche for the Lemon Pizza last week, I spent the week using up the rest of it. There are certainly worse things in life: a dollop in my scrambled eggs, a fillip swirled into my soup, and several spoons cooked down into the silkiest, most fragrant sauce for chicken I have ever tasted.

All you do is fry some bone-in and well-seasoned chicken (I used two whole legs and two breasts) in a very hot pan until the skin is beautifully browned and crisp. Then you slide the pan into the oven to continue cooking until done. When the juices run clear from the chicken, remove it to a plate while you pour off most of the fat, add in the lemon juice and then the creme fraiche. Pour this golden gravy over your chicken, sprinkle it with a fluffy pile of lemon zest and you're done. The dish tastes bright and creamy at once - if you seasoned the chicken well, you've got a whole sparkling array of flavors to contend with.

To make this a contender for Too Many Chef's "Make It In 30 Minutes" Is My Blog Burning event, put a pot of rice on to boil in chicken stock as you're frying the chicken. While the chicken cooks in the oven, wash and dress a bowl of butter lettuce. By the time you've spooned the sauce over your chicken, the people you're cooking for will be practically begging you to feed them.

Lemon Chicken
Serves 4

1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
4 whole chicken legs (thighs attached)
Coarse sea salt
Freshly ground black pepper
Grated zest and juice of 1 lemon
1/2 cup creme fraiche

1. Preheat the oven to 375 degrees. Heat a large ovenproof skillet over medium-high heat. After 3 minutes, add the butter and oil. Season the chicken generously with salt and very generously with pepper. Place the chicken, skin side down, in the skillet and brown well on both sides, turning once.

2. Transfer the skillet to the oven. Bake for 15 minutes, or until the juices run clear when the chicken is pierced with a knife.

3. Return the skillet to the stovetop. Transfer the chicken to a platter and keep warm. Remove all but 1 tablespoon of fat from the skillet. Place over medium heat, add the lemon juice, and stir to scrape up any pan drippings. Simmer for 1 minute, then add the creme fraiche and stir until melted and bubbling. If the sauce is too thick, add a few tablespoons of water. Pour the sauce over the chicken and sprinkle with lemon zest and additional pepper. Serve hot.

Sesame and Lemon Chicken

4 small to medium chicken fillets
half a lemon
0.5 tsp salt
0.25 tsp black pepper
1 egg
6 Tbsp plain flour
3 Tbsp sesame seeds
3 Tbsp breadcrumbs
vegetable oil for frying

Flatten the chicken fillets slightly by placing them between two sheets of clingfilm and gently beating them with a rolling pin. Place in a large shallow dish, season with salt, pepper and lemon juice on all sides. Cover and leave to marinate for half an hour in a fridge.
Break the egg into a soup plate, whisking it a little.
Place flour into another plate.
Mix sesame seeds and breadcrumbs on the third plate.
When ready to cook, toss the chicken fillets, one after another, in the flour, then quickly dip into the egg, and finally press into the sesame seed mixture, to ensure they're covered evenly.
Heat oil in a large skillet/frying pan over moderate heat, and cook the chicken fillets on both sides until golden brown and cooked through.
Serve with lemon slices, steamed rice and some steamed broccoli or other vegetables. Or simly with some dressed salad leaves.