Sunday, April 26, 2009

Red, hot and steamy

DSC_00041

Loooooooooong time!

This fish is one of the best I’ve ever had. It’s not an uncommon species. Yet, I have only seen it twice in the market. I believe it is well sought after by the Japanese (for sashimi). Not really sure about its name in English. We call it “Red Rooster” (海紅雞) in China and Taiwan.

Fishes like this should never be overcooked. To take it to the frying pan, grill or hot oil is a crime. Don’t even think about doing it. To retain its freshness and tenderness, all we have to do is to give it a quick easy steam – the traditional Chinese way.

This fish was live when I found it in the market. Here in Hong Kong, about half of the fishes are kept live when they are sold. There’s a huge difference, however, between live fishes from the sea and those from the farm. This species cannot be grown in the farm. Finding a live one is a challenge.

This fish weighs about ½ kg – just perfect. Anything smaller, you won’t get enough to taste. Bigger, its delicacy will diminish.

Rinse it thoroughly and leave it dry for 5-10 minutes. Use a kitchen towel to mop it up a little, if necessary.

Have coriander and spring onion ready. Wash them well and leave them all dry. Chop them finely just before use. Ginger is optional and should be chopped finely also.

Bring water to a full boil. Use a heavy lid if possible, because steam must be intense enough so that the fish can be just cooked within the shortest span of time. That’s the key about Chinese steam fish. It’s very straightforward but often easily overlooked.

For a fish as small as this, 5 minutes are all it needs. While it’s in the steam, start heating up half a spoonful of peanut oil. Add ginger when oil is hot.

Take the fish out immediately when done. Sprinkle it with coriander and spring onion. Pour oil and ginger instantly and evenly on the surface. Give it drops of soy-sauce (preferably hot) and a quick grind of fresh white-pepper.

DSC_0016

Any white wine goes well with this fish. Pick one that is a little dry on the edge, to help your taste buds uncover the delicacy of this rare species.

8 Comments:

Anonymous Anonymous said...

Two weeks after Easter, the blog and blogger revive.
Genie

5:42 PM GMT+8  
Blogger kEV said...

Life after death = a better stronger life!

10:27 PM GMT+8  
Anonymous Anonymous said...

When can we have a bite of the "fish" for a better life?

Johanna

8:05 PM GMT+8  
Anonymous vincent said...

Hello,


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.

To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

Best regards,

Vincent
petitchef.com

4:49 AM GMT+8  
Blogger GM5 said...

蒸魚太容易了...

7:40 PM GMT+8  
Blogger Sergio said...

Hi,
I was wndering if you could resolve a doubt about minimalist cook for me. Is it true that the minimalist cook concept includes flat textures in the foods served?

9:02 AM GMT+8  
Blogger Sergio said...

ohhh.... loved your fish recipe.
I've got another one, does sushi fit anyhow the minimalist cook concept?

Thank You

Best Regards

Sergio

9:07 AM GMT+8  
Blogger kEV said...

Thanks, Sergio.

I guess in this space minimalist cooking means any way of cooking that can preserve the best of the original flavours. Simplicity, originality, healthiness, eco-friendliness... these are probably the most important ingredients.

Sushi can roughly be one of those. But, arguably, it doesn't involve much cooking.

9:39 PM GMT+8  

Post a Comment

Links to this post:

Create a Link

<< Home