Steamed Fish Fillet Marinated with Orange, Ginger and Onion

Ingredients

4 large whitefish fillets, skinned (about 6 oz each)
juice and zest of 1/2 medium orange
1/2-inch piece fresh ginger, grated
2 garlic cloves, crushed
4 green onions, shredded
1 medium orange, segmented
4 Tbsp dry white wine
2 Tbsp butter
1 Tbsp fresh chives, chopped

Method

  1. Rinse the fish under running water and pat dry. Place in a shallow glass dish. Mix half of the orange juice and zest, the ginger, garlic, green onions and half of the orange segments in the dish. Cover and marinate for 1 hour, turning occasionally.
  2. Remove the fish, orange and scallions from the dish, reserving the marinade, and place in a wax paper-lined steamer tier. Cover with a tight-fitting lid and steam for 10 to 15 minutes.
  3. Meanwhile, pour the marinade into a small saucepan with the remaining orange juice, zest and the wine. Bring to a boil and boil rapidly for 2 to 3 minutes to reduce. Remove from the heat. Stir in the butter to give a glossy sauce and add the chives.
  4. Serve the fish on warm plates with the sauce. Garnish with fresh chives and orange segments and serve with freshly cooked rice.

Makes 4 servings.

Source: Steam Cuisine

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Hong Kong Home-style Steamed Baby Oyster with Pork and Duck Eggs

Ingredients

160 g baby oyster, rinse and chopped
80 g ground pork
1 bunch mung bean vermicelli
2 duck eggs, beatened
1 stalk green onion, minced
1 sprig cilantro, minced

Marinade

1/8 tsp salt
1/4 tsp sugar
2 tsp cornstarch
1 tbsp light soy sauce
dash sesame oil
pinch white ground pepper

Method

  1. Mix the pork with the marinade and set aside for at least 10 minutes.
  2. Soak vermicelli with cold water until softened.
  3. Mix oyster with all the ingredients. Pour into a deep clay dish.
  4. Steam over high heat for about 20 minutes until the pork is cooked through. Serve hot.

Source: Hong Kong magazine

Chinese-style Steamed Eggplant with Preserved Cabbage

Ingredients

1 piece sweet preserved cabbage (甜梅菜), about 2 oz
1 eggplant, about 8 oz
1 slice ginger, shredded

Seasoning

2 teaspoons oil
1/2 teaspoon light soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
dash of ground white pepper
1/8 tsp sesame oi

Method

  1. Wash the eggplant and peel before cutting into strips.
  2. Wash the sweet preserved cabbage, drain and squeeze to dry. Dice.
  3. Mix the eggplant with all the seasonings and place them on a heat-proof plate. Put the preserved cabbage and ginger on the eggplant and steam for 10 minutes.

Source: Hong Kong magazine

Steamed Fish with Snow Peas

Ingredients

1/4 lb snow peas
2 small carrots, cut into julienne
salt and freshly ground white pepper
8 fillets of sole, cut in half lengthwise
16 very thin slices of fresh ginger root, cut into strips
8 scallions, cut in half lengthwise
2 tsp olive oil
peel of 2 oranges, cut into short julienne
2 tbsp very finely chopped ginger root
2 tbsp soy sauce
7 tbsp sherry
a squeeze of lemon juice
4 tbsp water

Method

  1. Arrange the snow peas and carrots in a large steamer or 2 small ones. Sprinkle with salt and freshly ground white pepper.
  2. Season the skin side of the pieces of sole, then roll them up loosely, seasoned side innermost, starting from the narrow end. Place a little way apart from the vegetables. Place a piece of ginger and a scallion half on each piece of fish.
  3. Place the steamer ver a pan of simmering water and steam for about 8 minutes until the ole is just opaque all the way through.
  4. Meanwhile heat the oil. Add the orange julienne and cook until just beginning to curl. Stir in the chopped ginger and cook for about 30 seconds, then stir in the soy sauce, sherry, lemon juice and water. Bring to a boil, then reduce the heat and simmer for 5 minutes.
  5. Spoon the sauce onto parts of 4 warmed plates. Carefully place the rolls of sole on the sauce. Scatter the orange julienne on the rolls and garnish the plates with the vegetables.

Makes 4 servings.

Source: The Complete Fish and Shell Fish Cookbook

Chinese Hakka-style Steamed Pork Belly

Ingredients

1-1/2 lb whole piece pork belly
5-6 oz dried preserved mustard greens (梅菜), soaked, rinsed, drained and shredded
2 slices ginger
2 star anise
2 tablespoons oil
1 teaspoon dark soy sauce
1-1/2 tablespoons rock sugar
1 teaspoon minced ginger
1 tablespoons light soy sauce

Seasoning

1 tablespoons light soy sauce
1 teaspoon dark soy sauce
2 tablespoons shaoxing wine
1 cup chicken broth

Thickening

1 teaspoon cornstarch
1 tbsp water

Method

  1. Put the pork belly in a pot, and cover with cold water. Add the ginger slices and star anise. Bring to a boil, reduce to a simmer, and cook for 35 minutes.
  2. Remove pork and set aside.
  3. Heat a tablespoon of oil in a wok over medium heat. Brown the pork skin side first, followed by the other sides. Once browned, add a teaspoon of dark soy sauce and a tablespoon water, and carefully coat the pork in the liquid. Turn off the heat and let the pork cool in the wok.
  4. Slice the pork into 1/2-inch slices, and arrange them in the bottom of a shallow heat-proof bowl.
  5. Add 1 tablespoon of oil and sugar to the wok. Cook the sugar until it melts and caramelized.
  6. Add the minced ginger and cook for 30 seconds. Then add the preserved vegetables, and stir-fry for a couple of minutes.
  7. Add seasoning ingredients. Bring to a boil and then turn off the heat.
  8. Spoon the preserved vegetable mixture over the pork belly in the bowl and spread evenly to cover all the pork. Put the bowl in a steamer and steam for 1 hour and 15 minutes.
  9. Remove the bowl from the steamer and pour off any excess liquid into your wok.
  10. Bring the liquid in the wok to a gentle simmer, and add the thickening solution.
  11. Cover the bowl of pork with your serving plate and flip it over onto the plate. Pour the sauce over the dish and serve with cooked rice.

Source: Hong Kong magazine