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Fish 95
Asian steamed fish [Index: ] [Index: ]
MCRC00901805_BO_Asiatisch_gedaempfter_Fisch-008_F39MCRC00917246_SE_Asiatisch_gedaempfter_FMCRC00900628_NF_Asiatisch_gedaempfter_Fisch-004_RZ0FishSaltwater fishPreparation methodsSteamingRecipe categoriesFish
For 4 servings
Small perforated steamer, universal pan
FISH:
8 spring onions
8 Chinese dried mushrooms, e.g. shiitake or
Judas's ear
1 piece fresh ginger, approx. 4 cm
3 garlic cloves
2 bunches glass noodles, cooked
1 kg sea bass or grouper, oven-ready, pre-
prepared whole fish
2 tbsp peanut oil
4 tbsp soy sauce or fish sauce
1-2 tsp sugar
4 tbsp rice wine or dry sherry
Per serving
620 kcal, 65 g carbs, 13 g fat, 56 g protein,
5,4 BU
PREPARATION
1. Wash the spring onions and chop lengthwise into fine strips. Place half of the spring onions into
the perforated steamer. Blanch as indicated and set aside.
2. Put the mushrooms into a bowl, pour over boiling water and soak for 15 minutes. Drain and finely
chop the mushrooms.
3. Peel the ginger and cut into very thin slices. Peel the garlic cloves and crush with a garlic press.
4. Distribute the noodles and mushrooms in the universal pan.
5. Rinse the fish briefly under cold water, trim it and pat dry with kitchen towel. Stuff the fish with
the ginger, garlic and remaining spring onions and place diagonally on the noodles. Brush the skin
with peanut oil
6. Stir together the soy sauce, sugar and rice wine and drizzle over the fish. Steam as indicated.
7. Arrange the blanched spring onions over the fish and serve with the noodles and mushrooms.
Setting procedure:
Steaming, 100 °C
Spring onions:
Universal pan, level 1, small perforated steamer
on the wire rack, level 3
Cooking time: 1-2 minutes
Fish:
Cooking time: 20-25 minutes
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