Blog Archives

Chinese Style Steamed Fish

This is another dish that my mother would of made back at home, or at least my reinterpretation of it.  Simple and nutritious, bringing together the main ingredients you’ll find in Cantonese cuisine of ginger, garlic and soy sauce, with a little coriander and pinch of salt, you can enjoy this recipe with any firm fish.

Lightly Marinated Chinese Steamed Fish

Lightly Marinated Chinese Steamed Fish

INGREDIENTS

1x spring onion
1x nub of ginger
A bunch of coriander
1 ½ tablespoons soy sauce
A pinch of salt
A pinch of sugar
2 tablespoons water
600 grams of firm white fish
2 tablespoons oil

A little knife work is needed

A little knife work is needed

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Siu Yuk/Cantonese style Roast Pork

  This recipe is a work in progress, I believe most foodies are in pursuit of the perfect version of a dish.  In this case, it’s trying to get the perfect cracking to what the Cantonese call siu yuk, literally translated as roasted pork.
  Crunchy crackling on top, and succulent tender pork on the bottom, this elusive dish has been sending people hunting Chinatowns across the globe for generations, in search of the perfect Southern Chinese delicacy.
  My mother could always make perfect siu yuk, making it look so effortless, unfortunately from what I could tell, she based alot of her measurements on experience, look and smell, something I’ve yet to master.
  My approach was with a little research and inspiration from other culinary heroes (thank you Raymond Blanc for the salt skin method of roasting), I’ve tried a more emperical method to getting that delicious duality from our little piggy friend.