Food > Recipe Directory > Courses/Meal Type > Main Course > Chaozhou-Style Steamed Fish
Chaozhou-Style Steamed Fish Recipe
Chaozhou-Style Steamed Fish
Chaozhou is a region in the same Guangdong (Canton) province as Hong Kong, but with its own distinct language and culture. At Chaozhou-style restaurants in Hong Kong, a whole fish would be steamed, but fillets work well; pickerel, salmon, flounder, cod and other types of fish can be cooked in this method. Dried tangerine peel is available at Chinese grocers. Be sure to cut all of the ingredients into a fine julienne.
Ingredients
- 5 dried shiitake mushrooms
- 2 pieces dried tangerine rinds (optional)
- 2 lbs (1 kg) fish fillet with skin
- 1 tsp (5 mL) Chinese rice wine, sake or dry sherry
- 1/4 tsp (1 mL) each salt and white pepper
- 1/4 cup (60 g) julienned prosciutto
- 3 tbsp (45 mL) julienned leek or green onion (white part only)
- 3 tbsp (45 mL) green onion (green part only)
- 3 tbsp (45 mL) julienned celery
- 3 tbsp (45 mL) julienned bamboo shoot
- 2 tbsp (30 mL) julienned hot or sweet red pepper
- 2 tbsp (30 mL) julienned gingerroot
- 3 tbsp (45 mL) chicken stock
- 1-1/2 tsp (7 mL) light soy sauce
- 1/2 tsp (2 mL) cornstarch
- 1 tbsp (15 mL) rendered chicken fat or sesame oil
- 1/3 cup (75 mL) fresh coriander sprigs
Preparation
Soak mushrooms in warm water until soft, about 30 minutes. Soak tangerine rind (if using), in cold water until soft, about 40 minutes. Drain mushrooms and cut off stems (reserve soaking water and stems for stock, if desired). Drain rind. Cut mushroom caps and rind into fine julienne (you should have about 2 tbsp/30 mL rind).
Place fish, skin side down, on heatproof serving plate. Sprinkle with wine, salt and pepper. Arrange prosciutto, leek, green onion, celery, bamboo shoots, hot pepper and ginger in separate piles in centre along length of fish.
Place steamer rack or basket in wok or pan large enough to hold plate. Pour in enough water to come 1-½ inches (4 cm) up side of wok; cover and bring to boil. Place fish plate on rack; cover and steam over high heat until fish flakes easily when tested, about 15 minutes. Remove from steamer and keep warm.
Tilting plate, spoon liquid from bottom of fish plate into small saucepan. Stir in stock and soy sauce; bring to boil. Mix cornstarch with 2 tsp (10 mL) water; stir into saucepan. Boil, stirring, until thickened. Stir in fat. Pour over fish. Garnish with coriander. To serve, gently mix toppings before slicing fish into portions.
- Serving(s)
- 6
| Per serving: about | |
|---|---|
| Calories | 181 |
| Protein | 29 g |
| Fat (total) | 5 g |
| Sat. Fat | 1 g |
| Carbohydrate | 4 g |
| Fibre | 1 g |
| Cholesterol | 125 mg |
| Sodium | 373 mg |
| Calcium | 15 % RDI |
| Iron | 15 % RDI |
| Vitamin A | 4 % RDI |
| Vitamin C | 10 % RDI |
| Folate | 7 % RDI |
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Source
Homemakers Magazine: May 2005
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