Saturday 30 March
We went down to Findlay Market to
pick up our Easter ham and other heavy objects.
With that prospect before us, we decided on something entirely different
for tonight's dinner: fish steamed Chinese style, using a pair of fresh white
bass Lukens had at $3.99/lb., and four baby Shanghai bok choy.
Our bamboo steamer was too small
to accommodate the pair of pisces, so we filled our roasting pan with water and
a rack. We piled the sliced white stems
of bok choy on a convenient platter, salted the fish and filled their cavities
with slivers of ginger root and garlic chive fronds. Then fish went on top of bok choy.
On top of them went more ginger,
chopped red onion, the greens of the bok choy, and a mix of chopped regular and
garlic chives. Over that, we poured a
mix of 3 Tbsp. soy sauce, 1 Tbsp. Shao Xing wine, and a drizzle of sesame oil.
Finally the platter went on the
rack in the roasting pan, which we covered tightly with tinfoil, heated on two
burners, and let steam 10-12 mins. or until the fish was done. As a finisher, we heated some oil in a pan
and splashed it on the fish to sizzle and crisp the skin deliciously.
Tender fish and succulent vegetable, all in one.
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