Tuesday, September 23, 2008

Chinese Steamed Fish Toman (Snakehead) Fillet


How can a recipe be wordless?

...when the recipe is easy to follow and almost fail-proof :)

A Chinese-style Steamed Fish...best for the busy executives who have no time to cook, yet desire to adopt a healthy meal plan of dining in as often as possible. You can thaw the fish (remove frozen fillet from freezer) in the fridge before leaving for work in the morning (or overnight the day before). When you return from work in the evenings - remove the thawed fillet from the fridge (marinate as follow, below), cut the tomatoes, mushrooms, green onions and ginger, assemble and steam. Refer Directions below.


Chinese-style Steamed Toman Fillet
Ingredients:
Toman fish fillet (snakehead) - some salt and white pepper, rubbed gently on the fish + lightly marinate with 1tsp rice wine + 3 drops of sesame oil + 1/2 tsp dark soy sauce; sliced ginger; sliced green onion,; tomato - cut into wedges; thinly sliced mushrooms

Directions:
1. Remove the thawed fillet and marinate (as per Ingredients above)
2. Cut and prepare tomatoes, mushrooms, green onions and ginger (Note: In this process, the fish is marinated for some time)
3. Assemble, then steam for 5-8mins, depending on thickness of fillet. Thickness of ~1.5cm about 7mins (Note: you can always slice thinner to reduce cooking time but only if you have time to do slicing of a thick fillet. Note1: Another trick is to "score" the fish so that it allows thorough seasoning and reduce time to cook)
4. Serve with steamed rice

Other easy Fish recipes:
Steamed Cod Fish Rolls
Pan Fried Fish in Soy Sauce and Ginger
Tandoori Fish
Steamed Fish with Tofu, Shallots and Cilantro

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