Steaming is a moist-heat cooking technique which is done by boiling a small amount of liquid in a pot or a wok. The food is placed in a container or basket which is suspended inside the main pot, but above the boiling liquid. The hot steam from the liquid cooks the food gently. Steaming is generally considered a healthy cooking technique as it reduces the loss of nutrients from the food as compared to boiling.
In this recipe, a whole fish is steamed with mushrooms, minced meat, glass noodles, and ginger. What makes this dish absolutely delicious is that all the ingredients are seasoned first before they are steamed. This dish is perfect with steamed rice but another way to enjoy it is to take portions of the steamed fish, wrap it in rice paper with a mixture of fresh herbs, then dip in sweet chili sauce.
• 1 whole grouper, cleaned
• 2 tsp fish sauce
• ¼ tsp black pepper
• 10 grams of dried wood ear mushrooms
• 10 grams of dried Shiitake mushrooms
• 100 grams of glass vermicelli
• 100 grams of minced pork
• 3 tsp sugar
• 3 tsp fish sauce
• ¼ tsp black pepper
• 1 tbsp sesame oil
• 1 thumb ginger, julienned
• 30 grams of spring onion chopped
This recipe takes about 45 to 50 minutes to make. Serves 2 to 3.
Cut diagonal slits on both sides of the fish.
Season both sides of the fish with fish sauce and black pepper.
Cover the fish with plastic wrap and refrigerate while you prepare the other ingredients.
Put wood ear mushrooms and shiitake mushrooms in 2 separate bowls.
Soak them in how water for 10 minutes.
Put glass vermicelli in a bowl and soak in cold water for 10 minutes.
Cut glass vermicelli into shorter strands, then season with fish sauce, sugar, and black pepper.
Drain mushrooms, then slice.
Place mushrooms in a bowl and season with fish sauce, sugar, and black pepper.
Season minced pork with fish sauce, sugar, and black pepper.
Transfer the fish to a ceramic plate.
Divide the mushrooms into 2 portions, then stuff a potion into the fish cavity.
Spread minced pork on top and sides of the fish.
Drizzle olive oil and spread ginger on top.
Steam for 10 to 15 minutes.
Take the lid off the steamer and add the rest of the mushrooms and glass vermicelli.
Continue steaming for 5 minutes.
Remove the plate from the steamer and sprinkle chopped spring onions on top of the fish.
Ideas And Tips:
• Aside from grouper, you can also use pomfret, tilapia, cod or other white fish.
• You can use soy sauce to substitute fish sauce.
images – https://www.youtube.com/watch?v=3p0kTLZNWsA