Steaming Tips Recipe
Yield: 1 infoRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Steaming is a gentle fat-free method of cooking seafood favored
throughout Asia. Suspended over boiling water in a closed container,
fish is surrounded by moist steam heat and retains all its moisture
and natural flavors. Asian cooks prefer steaming fish whole with the
head and tail intact. Fish fillets and steaks work beautifully too
and are delicious and easy to serve. The Chinese always add ginger
and scallions to steamed fish. Korean cooks add robust seasonings
such as garlic, ginger, hot chilies, sesame oil and soy sauce.
Filipinos season their fish with fish sauce, ginger, tomato, garlic,
onion and perhaps a choice of citrus juice, tamarind or vinegar to
give it the characteristic sour tang that they love. Vietnamese lend
a light, delicate flavor with lemongrass, shallots, mint, coriander
and green onions. use any of these embellishments to season fish for
steaming. Select firm-textured fish such as sea bass, cod, trout,
halibut, salmon, rock cod, red snapper or crabs and shrimp.
* When steaming whole fish, allow 10 minutes cooking time for each
inch of thickness, measured at the thickest part.
* Steaks and fillets take 5 to 10 minutes to cook if they are 1 inch
or less thick. Allow 15 to 20 minutes if 2 inches thick.
* Line the steamer rack with banana leaves, ti leaves or aluminum foil
before adding foods such as unshelled shrimp, seafood dumplings or
stuffed buns.
* If your steamer lid is metal, enclose the fish on its platter with a
loose wrap of waxed paper to prevent condensation from falling on the
fish. or wrap the lid, Chinese-style, with a clean kitchen towel to
catch condensation. Bamboo steamer lids simply absorb the moisture
and are outstanding for steaming.
* Herbs and whole spices can be dropped into the steaming water for
additional flavor.
Simply Seafood Fall 1993
Submitted By DIANE LAZARUS On 01-13-95
Title: Grilling Tips
Categories: Information, Bbq/grill
Yield: 1 info
Wood grilling may be the oldest Asian method of fish preparation.
Firm-fleshed whole fish, steaks and fillets can be grilled with great
success. Marinated pieces of fish, shellfish and small whole fish are
often skewered on bamboo sticks. The sticks help balance foods as
they are turned on the grill. To test skewered seafood for doneness,
twist the stick; if it can be twisted easily with little resistance,
the food is properly cooked. Soak the bamboo skewers in water for one
hour before cooking to prevent excessive burning. Grilling is
low-fat; only tiny amounts of oil are needed to baste the fish to
prevent drying and sticking. Japanese seafood teriyaki is a
gastronomic delight. Teri means "shimmering" and yaki means "to
broil". The glazing mixture should be brushed onto the foods
beginning halfway through the cooking time to prevent flare-ups and
too much burning. Monkfish, salmon, tuna, halibut, red snapper and
swordfish are excellent choices for an Asian barbecue. Avoid delicate
fish, which will fall apart. Enhanced by Asian seasonings and the
smoky taste of a wood fire, grilled seafood is hard to beat.
* When grilling whole fish, allow 10 minutes cooking time for each
inch of thickness, measured at the thickest part.
* Marinades add flavor to fish; basting sauces help keep them moist
on the grill.
* Add flavor by stuffing the cavity of a whole fish with ginger
slices, lemongrass, lime slices, sprigs of coriander or smashed green
onions.
(To smash green onion, lay it on a cutting board. With the broad side
of a cleaver or chefs knife, hit it with a forceful whack. The
fibers of the flattened vegetable will be broken and the juices
released. Shred the onion with the tip of the knife, or mince as
needed.)
* To prevent sticking, oil the grill and let it get hot before the
adding the fish.
* Cook seafood over a moderately hot fire
but not too hot or the
delicate flesh will char.
* Fish with a fragile texture can be placed on a piece of heavy-duty
foil on top of the grill. Poke holes in the foil.
* Charcoal smoke heightens the flavor of fatty fish such as mackerel,
salmon or sablefish.
Simply Seafood Fall 1993
Submitted By DIANE LAZARUS On 01-13-95
Source from luhu.jp
throughout Asia. Suspended over boiling water in a closed container,
fish is surrounded by moist steam heat and retains all its moisture
and natural flavors. Asian cooks prefer steaming fish whole with the
head and tail intact. Fish fillets and steaks work beautifully too
and are delicious and easy to serve. The Chinese always add ginger
and scallions to steamed fish. Korean cooks add robust seasonings
such as garlic, ginger, hot chilies, sesame oil and soy sauce.
Filipinos season their fish with fish sauce, ginger, tomato, garlic,
onion and perhaps a choice of citrus juice, tamarind or vinegar to
give it the characteristic sour tang that they love. Vietnamese lend
a light, delicate flavor with lemongrass, shallots, mint, coriander
and green onions. use any of these embellishments to season fish for
steaming. Select firm-textured fish such as sea bass, cod, trout,
halibut, salmon, rock cod, red snapper or crabs and shrimp.
* When steaming whole fish, allow 10 minutes cooking time for each
inch of thickness, measured at the thickest part.
* Steaks and fillets take 5 to 10 minutes to cook if they are 1 inch
or less thick. Allow 15 to 20 minutes if 2 inches thick.
* Line the steamer rack with banana leaves, ti leaves or aluminum foil
before adding foods such as unshelled shrimp, seafood dumplings or
stuffed buns.
* If your steamer lid is metal, enclose the fish on its platter with a
loose wrap of waxed paper to prevent condensation from falling on the
fish. or wrap the lid, Chinese-style, with a clean kitchen towel to
catch condensation. Bamboo steamer lids simply absorb the moisture
and are outstanding for steaming.
* Herbs and whole spices can be dropped into the steaming water for
additional flavor.
Simply Seafood Fall 1993
Submitted By DIANE LAZARUS On 01-13-95
Title: Grilling Tips
Categories: Information, Bbq/grill
Yield: 1 info
Wood grilling may be the oldest Asian method of fish preparation.
Firm-fleshed whole fish, steaks and fillets can be grilled with great
success. Marinated pieces of fish, shellfish and small whole fish are
often skewered on bamboo sticks. The sticks help balance foods as
they are turned on the grill. To test skewered seafood for doneness,
twist the stick; if it can be twisted easily with little resistance,
the food is properly cooked. Soak the bamboo skewers in water for one
hour before cooking to prevent excessive burning. Grilling is
low-fat; only tiny amounts of oil are needed to baste the fish to
prevent drying and sticking. Japanese seafood teriyaki is a
gastronomic delight. Teri means "shimmering" and yaki means "to
broil". The glazing mixture should be brushed onto the foods
beginning halfway through the cooking time to prevent flare-ups and
too much burning. Monkfish, salmon, tuna, halibut, red snapper and
swordfish are excellent choices for an Asian barbecue. Avoid delicate
fish, which will fall apart. Enhanced by Asian seasonings and the
smoky taste of a wood fire, grilled seafood is hard to beat.
* When grilling whole fish, allow 10 minutes cooking time for each
inch of thickness, measured at the thickest part.
* Marinades add flavor to fish; basting sauces help keep them moist
on the grill.
* Add flavor by stuffing the cavity of a whole fish with ginger
slices, lemongrass, lime slices, sprigs of coriander or smashed green
onions.
(To smash green onion, lay it on a cutting board. With the broad side
of a cleaver or chefs knife, hit it with a forceful whack. The
fibers of the flattened vegetable will be broken and the juices
released. Shred the onion with the tip of the knife, or mince as
needed.)
* To prevent sticking, oil the grill and let it get hot before the
adding the fish.
* Cook seafood over a moderately hot fire
but not too hot or the
delicate flesh will char.
* Fish with a fragile texture can be placed on a piece of heavy-duty
foil on top of the grill. Poke holes in the foil.
* Charcoal smoke heightens the flavor of fatty fish such as mackerel,
salmon or sablefish.
Simply Seafood Fall 1993
Submitted By DIANE LAZARUS On 01-13-95
Source from luhu.jp