Recipe Talk

I have this chinese recipie that, I'm pretty sure, is telling me to put the fish on a plate and then put the plate on a steamer. Being a beginer cook, this is the first time I have come across directions like this, and was wondering if someone could confirm this technique as I'm skeptical as to whether or not it will cook properly without being directly under the steam. Has anyone out there done this before or know anything about this technique?

From Darlene Schmidt,

Melt-in-Your-Mouth Thai Steamed Fish: Easy as 1- 2- 3!

As the seasons change, it's more important than ever to get your omega-3 fish oils which help prevent the doldrums that naturally occur as we experience less and less daylight. In coastal Thailand, fresh fish is plentiful and delicious grilled or steamed in a wok. But even if you don't have a wok, you can easily learn to steam fish with my Simple Thai Steamed Fish Recipe. Just follow the steps to this healthy dish which combines lemongrass, galangal (or ginger), spring onions, and fresh coriander. For the most succulent results, look for fresh fish - halibut, red snapper, or any white fish will take you to that melt-in-your-mouth taste experience! (photo by D. Schmidt)

Ingredients:

2 or more white fish fillets or steaks (halibut and snapper work well and are readily available]

1/2 cup chicken (or vegetable) broth

3 Tbsp. white wine (or cooking wine)

1 Tbsp. rice vinegar

2 tsp. brown sugar

1 Tbsp. soy sauce or tamari

2 Tbsp. fish sauce

1 stalk lemongrass, lower stalk sliced finely (with outer leaves and lower bulb removed) - OR 2 Tbsp. frozen, prepared lemongrass

1 red (or substitute green) chilli, de-seeded and finely sliced

1-2 Tbsp. sesame oil

1 tsp. corn starch or arrowroot powder dissolved in 3 Tbsp. cold water (for thickening)

Toppings

1 thumb-size piece galangal (or ginger), sliced into long and thin matchstick-like pieces

3 spring onions, cut long and thin

2 Tbsp. coconut or canola oil (you can also use olive, almond, or another good-tasting, healthy oil)

handful of fresh coriander sprigs

Cooking Equipment Needed:You will need a steamer. Bamboo steamers (like the one used in this recipe) are inexpensive and easily found at Asian grocery stores and markets. You can also use a metal or stainless steal colander - as long as you can find a baking-type dish that will fit inside it (this will hold the fish).

Prepare fish

Step 1:

Prepare fish by rinsing it, then patting it dry with a cloth or paper towel. Salt the fish on both sides and then rub with sesame oil. Set in your baking dish while you prepare the sauce and other ingredients.

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Placing in the steamer

Place fish in a shallow casserole or baking dish (see picture) that will fit inside your bamboo steamer or colander. Place the steamer inside your wok OR over a large frying pan or pot if you don't have a wok.
Make sure there is 1-2 inches of water in the bottom of the wok, pan, or pot for steaming. You will also need a lid to cover the steamer or colander (a lid that is slightly "bubbled" is good, allowing more steam to circulate inside and around the fish).

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Making the Sauce

To make the sauce, pound or process lemongrass slices (a food processor works well). Add this to the broth and wine in a pot over medium-high heat. Allow to come to a boil. Cook for 5 minutes, or until lemongrass is soft.
Now turn down heat to minimum and add vinegar, sugar, soy sauce, fish sauce, and chilli. Do a taste test for salt - if not salty enough, add more fish sauce. Note: sauce needs to be fairly salty in order for the combined sauce and fish to taste its best. Add the cornstarch or arrowroot powder and stir until slightly thickened. Remove from heat.

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Adding Toppings

Pour 1/3 to 1/2 of the lemongrass sauce over fish. Set the rest aside, but keep it warm. Now sprinkle the galangal (or ginger) and spring onions over fish. Cover the steamer (or wok/pot) and steam at high heat for 10-15 minutes. Fish is done when inside is easy to flake and white (no longer transparent). Thicker fillets may take as long as 20 minutes. Be sure to check your wok, pan or pot from time to time and add more water as needed, ensuring it doesn't boil dry.