Oriental Steamed Fish - Thermador PROFESSIONAL Series Recipes

ORIENTAL STEAMED FISH

INGREDIENTS
8 spring onions
8 Chinese dried mushrooms,
e.g. shiitake mushrooms
1 piece root ginger, approx. 1½ inch
3 garlic cloves
2 handfuls of glass noodles, cooked
2 – 2½ lbs. sea bass or grouper,
pan-ready, gutted whole fish
2 tbsp. peanut oil
4 tbsp. soy sauce or fish sauce
1 – 2 tsp. sugar
4 tbsp. rice wine or dry sherry
Wash the spring onions and chop into fine strips. Put half of the spring onions in the
perforated pan. Blanch as indicated and set aside.
Place the mushrooms in a dish, pour over boiling water and leave to soak for 15
minutes. Remove from water, pat dry with paper towels and chop finely. Chop the
mushrooms. Peel the ginger and cut into very thin slices. Peel the garlic cloves and
crush with a garlic press.
Put the cooked noodles and mushrooms in the baking pan. Rinse the fish under
cold, running water and pat dry with paper towel. Stuff the fish with the ginger,
garlic and remaining spring onions and place diagonally on the noodles. Brush the
skin with peanut oil.
Stir together the soy sauce, sugar and rice wine and drizzle over the fish.
Steam as indicated.
Arrange the blanched spring onions over the fish and serve with noodles and mush-
rooms.
Serves 4
SETTINGS
Spring Onions
STEAM, 210°– 212ºF
1 – 2 minutes
Perforated + Baking Pan
Fish
STEAM, 210°– 212ºF
20 – 25 minutes
3 3
1 1
SEAFOOD DISHES
63