This recipe comes from cookbook author Farina Kingsley, and is one of the new recipes from her recently launched cookbook app "Farina's Asian Pantry." She says: "A popular technique in Cantonese cooking, steaming is a delicious and healthy way of preparing fish and it keeps the meat flavourful and moist. I enjoy serving this simplistic dish family style with Minced Chicken in Lettuce Cups"
Ingredients:
1 1/2 lbs or 4 (6 oz) sea bass or halibut filets
1/4 cup green onions, white parts only, finely sliced on the bias
3 tablespoons cilantro leaves
2 tablespoons canola oil
.
Sauce:
2 tablespoons fresh ginger, finely sliced into slivers
2 cloves garlic, minced
3 tablespoons canola oil
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon oyster sauce
1 teaspoon toasted sesame oil
1/2 teaspoon sugar
1/2 teaspoon cornstarch
1/8 teaspoon ground white pepper
Credit to: http://chinesefood.about.com/
No comments:
Post a Comment