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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Poached fish in White Herb Sauce

I tend to eat a fair amount of seafood in my diet, one of the main sources of fascination is the amount of variety you can get with fish.  From the humble anchovy to the zebrafish.  If I can grill, fry it, poach, bake it or steam it, I’ll try a way to eat it.  One of my quick go to dishes, is to poach the fish, to make it a bit interesting, I like to add a bit more body sometimes to the dish by making a herb béchamel or white sauce, you can easily prep and have this ready to feed people, in literally 20 minutes from start to finish.

 

INGREDIENTS

450 grams of fish of your choice (I prefer cod as it’s not too flaky and holds itself well)
500 ml milk
50g butter
35g plain flour
salt and freshly milled black pepper
3x spring onion stalks
A pinch of pepper
A pinch of dill
A wedge of lemon

 

Nothing like fresh herbs being added to the mix

Nothing like fresh herbs being added to the mix


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