How to Make Chinese Steamed Fish Fillets with Ham and Mushrooms Asian Cooking Recipe Cuisine

China Steamed Fish Fillets with Ham and Mushrooms

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

12 oz white fish fillets

4 oz bamboo shoots

4 oz ham

8 Chinese mushrooms, soaked and steamed for 15 minutes

6 oz Chinese broccoli or asparagus

1 1/2 tsp salt

1 tbsp oil

1/2 tsp sugar

1 1/2 tsp potato starch

1 tbsp oil

white pepper

sesame oil

SAUCE:

3/4 tsp salt

5 oz. chicken stock

1 1/2 tsp potato starch

2 tsp oil

white pepper

sesame oil

Directions:

Wash fish and dry. Cut into 12-16 slices. Mix with seasoning ingredients and leave for 15 minutes. Cut the bamboo shoots and ham into 12-16 slices of the same size as the fish.

Blanch the bamboo shoots in boiling water for 2 minutes and then drain. Cut the mushrooms in half.

Lightly brush a heatproof dish with oil and arrange the fish, ham, bamboo shoots and mushrooms alternately, in two or three rows on the dish. Mix the sauce ingredients (except the potato starch) and set aside.

Place the arranged fish in a steamer and steam for 8-10 minutes. Blanch the broccoli or asparagus in boiling salted water for 1 minute, remove and drain. Quickly stir-fry the vegetables for 1 1/2 minutes and place on a warm plate.

Place the sauce mixture in a  wok and pour in the steaming juices from the fish. Bring to a boil, taste, correct the seasoning and thicken with potato starch.


Arrange the vegetables around the fish and pour over the sauce.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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