| Madame E's Simply Steamed Sea Bass with Ginger and Pickled Plum* |
From "DIY Cooking"
episode COK-103F |
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Madame E's Simply Steamed Sea Bass with Ginger and Pickled Plum
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*Recipe courtesy of Susan Regis, executive chef Ingredients: 4 (6-oz.) portions Chilean sea bass, skin on, cut into squares
8 oz. U-16 shrimp (fresh, preferably heads on)
3-4 cups water
2 Tbs. ginger, peeled and thinly julienned
2 vine-ripe tomatoes or other ripe tomatoes, cut into quarters
1 cup picked cilantro sprigs
1 jar umeboshi (pickled plums)
(Optional) chili pepper, julienned
1 Tbs. kosher salt
1 Tbs. cracked white pepper
Steamed rice With a sharp French knife or boning knife, score the skin side of the fish in 1" diagonal patterns. The best equipment for steaming this fish is a wok and a large bamboo steamer. Shallow, heat-resistant ceramic bowls that fit inside the steamer are perfect. You may have to steam the fish in waves, or you can stack an additional steamer onto the original to create a layered steamer tower. If you don't have heat-resistant bowls to serve the fish in, any shallow stainless pan will work; then you'll just will have to transfer the fish into serving bowls. Peel shrimp, leaving heads intact. Slice shrimp down the middle, beginning at the base of the head and continuing to the beginning of the tail, and remove the vein. Hold the shrimp by the tail and then pull the tail through the slit, going under so the tail stands upright. For steaming in individual bowls: Place one piece of lightly salted fish in the center of the bowl. Combine in a stainless steel bowl the following: 3-4 cups water, julienned ginger, tomato sections, cilantro sprigs, chili pepper (if desired) and 4 to 5 pickled plums (seeds removed and lightly mashed between your fingers). Place 2 shrimp in each bowl; ladle 2 pieces of tomato and some of the liquid around the fish, making sure to get equal amounts of ginger and plum in the bowl. Sprinkle cracked white pepper on top of the fish. While you're preparing the bowls, set up the wok with water and steamer(s). Turn on heat, bringing it up to full steam. Carefully place bowl(s) in steamer, then cover and cook until fish is done. The cooking time will vary according to the thickness of the fish and the intensity of the steam. An average piece of bass, approximately 1" thick, will cook in about 5 to 6 minutes. Cautiously remove bowl(s) and garnish with fresh cilantro sprigs. Serve with ample steamed rice. Yield: 4 servings Chef's Notes: - The umeboshi plums that Susan used can be substituted with fresh or canned plums -- it's there for flavor and sweetness. If you want to be really adventurous, try pickled mangoes.
- You need to be extremely careful when handing hot chili peppers. Use a disposable glove.
Web site resources for Steaming: Sea Bass Steamed with Lemon Grass and Chili Coconut Broth from Food TV.com Steamed Asparagus from Food TV.com Steamed Gingered Salmon with Warm Citrus Sauce from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Great American Seafood Cookbook
Model: 0894805789
Author: Susan Herman Loomis
(1998)
Workman Publishing Co. Inc.
New York, NY 10003-9555
Phone: 212-254-5900
Fax: 212-254-8098
Food Lover's Companion
Model: 0812015207
Author: Sharon Tyler Herbst
(1995, 2nd Edition)
Barron's best-selling A-to-Z guide is back and better than ever with 900 new listings and the most up-to-date information on culinary terms.
Barron's Educational Series, Inc.
Hauppauge, NY 11788
The Food Lover's Tiptionary
Model: 0688121462
Author: Sharon Tyler Herbst
(1994)
William Morrow Books / Hearst Books
Website: www.harpercollins.com
Steaming: The Essential Kitchen Series
Model: 9625939407
Author: Brigid Treloar
(2000)
Tuttle Publishing
Boston, MA 02109
Phone: 617-951-4080
Fax: 617-951-4045
Website: www.tuttlepublishing.com
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