Chinese-style Steamed Duck Breast with Pineapple and Ginger Sauce


2 boneless duck breasts
4 scallions, chopped
1 tablespoon light soy sauce
8-ounce can pineapple rings
5 tablespoons water
4 pieces drained Chinese stem ginger in syrup, plus 3 tablespoons syrup from the jar
2 tablespoons cornstarch mixed to a paste with a little water
1/4 each red and green bell pepper, seeded and cut into thin strips
salt and ground black pepper
cooked thin egg noodles, baby spinach and green beans, blanched, to serve


  1. Strip the skin from the duck breasts.
  2. Select a shallow bowl that will fit into your steamer and that will accommodate the duck breasts side by side. Spread out the chopped scallions in the bowl, arrange the duck breasts on top and cover with baking parchment. Set the steamer over boiling water and cook the duck breasts for about 1 hour or until tender. Remove the breasts from the steamer and leave to cool slightly.
  3. Cut the breasts into thin slices. Place on a plate and moisten them with a little of the cooking juices from the steaming bowl. Strain the remaining juices into a small saucepan and set aside.
  4. Cover the duck slices with the baking parchment paper or foil to keep warm.
  5. Drain the canned pineapple rings, reserving 5 tablespoons of the juice. Add this to the reserved cooking juices in the pan, together with the measured water. Stir in the ginger syrup, then stir in the cornstarch paste and cook, stirring until thickened. Season to taste.
  6. Cut the pineapple and ginger into attractive shapes.
  7. Put the cooked noodles, baby spinach and green beans on a plate, add slices of duck and top with the pineapple, ginger and pepper strips. Pour over the sauce and serve.

Makes 2 to 3 servings.

Source: Asian Cooking


Chinese-style Steamed Three Kinds of Egg


3 salted ducks’ eggs (咸蛋)
3 preserved ducks’ eggs (皮蛋)
3 fresh eggs (beaten)
3 tbsps water
1 tbsp oil


  1. Poach the salted ducks’ eggs until done. Shell and dice coarsely.
  2. Shell and dice the preserved ducks’ eggs.
  3. Mix well the beaten eggs with water and oil. Add the diced salted ducks’ eggs and preserved ducks’ eggs and mix well. Pour the mixture into a lightly greased dish. Steam over high heat for 15 minutes.
  4. Cool and cut into slices before serving.

Source: Delicacies by Gigi Wong

Steamed Fish Combining the Taste of North Africa and the Flavour of India


1/4 cup orange juice
1 small onion, chopped
1-1/2 cups frozen peas
1/4 teaspoon salt
1 teaspoon ground cumin
1 teaspoon curry powder
2-1/4 cups water
1-1/2 cups couscous
8 oz canned chickpeas (garbanzo beans), drained and rinsed
2 tablespoons lemon juice
6 red snapper fillets, 5 oz each
1/2 teaspoon paprika


  1. In a large nonstick frying pan over medium-high heat, heat the orange juice. Add the onion and saute until wilted, 3-5 minutes.
  2. Stir in the peas, salt, cumin, and curry powder and saute for 1 minute.
  3. Add the water and bring to a boil. Stir in the couscous, chickpeas, and lemon juice. Reduce heat to low.
  4. Arrange a single layer of the fish fillets on top of the couscous and dust with the paprika. Cover and simmer until the fish is opaque throughout and the couscous has absorbed all the liquid, about 10 minutes.
  5. To serve, divide among individual plates.

Makes 6 servings.

Source: The Mayo Clinic

Steamed Fish Fillet Marinated with Orange, Ginger and Onion


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


  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

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


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


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


  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