![]() ![]() Unless you’d like to try it yourself, ask that the fishmonger to clean and scale it. Porgy, trout, black bass, Boston mackerel, red snapper, rock fish, flounder, or striped bass are all good contenders. A head-to-fins steamed fish, typically seasoned with ginger, scallion, soy, and cilantro, is a key part of the Lunar New Year meal in China and Taiwan, representing family unity and prosperity.Ĭhoose a small fella (aim for 1 1/2 to 2 pounds). The first decision is also the biggest one: Do you want a whole fish or fish fillets? A whole fish offers a dramatic presentation-and, as Sara points out, it means you’ll get to eat the cheeks, the most tender part. Check out the overview in the infographic, and then get even more step-by-step details below. But if you follow these simple steps (and some are optional!), you’ll have the confidence to go out on your own and play as you please. There are a million fish in the sea (and a million ways to steam each one). (And, as Sara points out, steaming doesn’t stink up your kitchen. Using a steam oven is not only great for a beginner like me, but it also highlights the delicate flavor of fish while still permitting plenty of wiggle room-from the type of fish you choose to the sauce you top it with-for experiments. It might not sound as sexy as roasting or as daring as searing, but I avoid sputtering oil, sticking skins, and overcooked fillets. So I’ve come to rely on steaming fish-a technique that I learned from chef Sara Jenkins, who picked it up from a friend in Hong Kong-for a simple, low-risk, high-reward preparation. The world of fish is still new to me, which means that I haven’t quite found my sea legs when faced with a piece of salmon and an hour to turn it into dinner. It wasn’t so long ago that I’d never cooked (or, ahem, eaten) fish of any kind. The brand's MasterChef automatic program takes all the guesswork out of cooking instead of selecting cooking temperature and cook time, you can opt to select the ingredient and degree of doneness, for perfectly cooked dishes every time. And it's never easier than with a Miele Combi-Steam Oven: the full functionality of a steam oven and convection oven, which can be used individually or combined for culinary masterpieces. For delicate proteins like fish, using a steam oven works wonders. FOOD52 partnered with Miele for a special edition of our Change the Way You Cookseries, all about the power of a simple, essential technique: steaming. ![]()
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