1/6/2024 0 Comments Asian fish sauceI know that many people are turned off by the thought of cooking whole fish. Not spicy ones, we used the long red chillies that are very mild. □įor a little splash of colour, you could garnish it with some red chillies if you want. Pick up a bit of the juicy fish flesh and squidge it around in the sauce and be amazed how something so simple can be so tasty. I know it doesn’t sound like an impressive recipe. When the oil is poured over the fish, it pools on the plate with the soy sauce, sesame oil and fish juices, forming the sauce. It sizzles and bubbles on contact, and partially cooks the ginger and shallots. Even when I was a kid and didn’t actually enjoy this dish that much, I would still dash to the table when my mother poured the hot oil over the top of the fish. Pile on the ginger and shallots, then sprinkle with salt and drizzle with soy sauce and sesame oil. Once the fish is cooked, transfer it to serving plates. Not much is required, just 2 tablespoons per fish. While the fish is cooking, chop up the ginger and shallots (aka scallions / green onions) and heat up a bit of oil in a small saucepan. For these photos, we steamed one and baked the other so we could compare them and agreed that the difference was small. But the difference is not very noticeable, especially if using a whole fish. The fish is not quite as juicy simply because it doesn’t get the benefit of the moisture from steaming. If, like me, you don’t have a bamboo steamer or other steamer large enough to fit a whole fish, the simple solution is to just bake it in foil. If cooking 2, as we usually do, then just stack the steamers. Then if you are using a bamboo steamer, plonk the fish on a plate – makes it much easier to handle – then place the steamer on a wok filled with rapidly simmering water. This helps it cook evenly as well as making the sauce penetrate throughout the flesh.įor extra flavour, my mother drizzles the fish with a bit of Japanese cooking sake (Chinese cooking wine or dry sherry are alternatives that are just as good). More on that below.įirstly, cut two slits on each side of the fish. And you don’t need a bamboo steamer! You can steam it in any steamer or you can bake it. It has so few ingredients and is so fast to make, my mother gets this on the table in 15 minutes.Īnd while it is best made with whole fish (it’s just so much juicier!), it can even be made with fillets. This Chinese Steamed Fish with Ginger and Shallot Sauce is a classic example. It never ceases to amaze me how such simple recipes can taste so incredible. One in a Japanese accent, one in an Aussie accent, both muffled with our mouths full. I snapped them in 3 minutes, then we plonked ourselves onto stools and ate these straight off the photo set up I had arranged on my kitchen bench top.Īnd as we got stuck into our respective fish, we were both mumbling “OMG this is so good”. She came around to be my hand model / teach me to make this (properly) and was tapping her nails impatiently as I hurried to take photos. So therefore, I actually very rarely make it myself. I want to say it’s the one I make the most, but because it’s my mother’s recipe and she loves it too, she makes it on request demand request. It is probably my all time favourite whole fish recipe. I’ve been wanting to share this recipe for ages. I love the drama of hot oil being over the fish, making the ginger and shallot topping sizzle! Make this Chinese steamed fish recipe using a steamer OR bake it in foil! I stand behind it.A Chinese fish recipe that is so simple yet so incredibly delicious, you will be blown away. “Someone did an article on fish sauce and Squid was one of the worst ones, and I was like, ‘I use it and I think I have a pretty good palate.’ I like Squid, so anyone who wants to fight me on that can fight me. “A lot of people don’t want to spend 12 dollars on a bottle of fish sauce that they are not sure they’ll use often,” she says. She turns to it as a source of salinity in her bolognese and when sautéing vegetables, or "any dish you create that requires salt-which is like every dish." Her go-to is Red Boat, but she’s also a frequent user of the more affordable brand Squid when the standalone flavor of the sauce isn’t as important, like when it’s added during active cooking. "My husband says that that fish sauce comes out of my pores because I use it so much," Cohen jokes. Whether she’s preparing khao soi and pork belly adobo in the kitchen of Pig and Khao or cooking at home, Cohen likes to use fish sauce wherever she can. Leah Cohen, Chef and Owner at Pig and Khao and Piggyback, New York, NY
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |