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Tuesday, February 16, 2010

Promfet steamed with Dangshen and Yuzhu

This fish is one of my favorite, probably because this is what I used to eat only during Chinese New Year as a kid, a luxury then. Promfet goes well with many types of steaming condiments but I have found the herbs add a touch of class and elicit praise from my guests.

Also, ' big ' need not be good , with regards to promfet, because the flesh tend to be drier. A mid sized fish is also able to absorb the juices of the steaming vegetables better, making it more succulent and delectable. To add sheen to the finished product, drizzle with some sesame oil if so desired. I would prefer some sort of sauce derived from the steam, so the fish is steamed un-cellophaned.

What you will need :

Yuzhu ( chinese bamboo strips ), about 1 handful.
Dangshen ( a kind of ginseng ), 6 sticks.
Wolfberries ( optional )

Mushroom, soaked and sliced

Midsized promfet,gutted.

What you will do :aaa

Soak herbs overnight and change the water at least once to rid debris and leech out the bitterness of the bamboo strips. Drain and arrange dangshen on the plate.

Make a cut on the thickest part of the promfet and sprinkle both sides sparingly with sea salt .

Place the fish on the dangshen and cover the fish with bamboo strips, sliced mushroom and wolfberries.

Steam for about 15 minutes or until the fish is cooked. You know it is halfway done when the eye turns white and 'pops' out a little ( I arrive to this conclusion after making it to a vodoo fish, just kidding! ). For a final check,use a toothpick to pierce the thickest part of the fish. If it goes through the fish , touching the plate without resistance, the fish is definitely cooked.

Serve warm.

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