Serves 1
Directions
- 1Place broccoli stems in the steamer basket.
- 2Place the florets evenly in the basket, giving them space to circulate steam.
- 3Add a pinch of salt and cover with a lid.
- 4Cook for four minutes.
- 5To prepare Cantonese-style steamed fish, form a bed of scallions and ginger on a plate.
- 6Add salt on both sides of the fish fillets, and place skin up on the plate.
- 7Sprinkle shaoxing rice wine over the fish.
- 8Steam, covered.
- 9Combine the light soy sauce, sugar, black vinegar, and sesame oil, adding a pinch of MSG.
- 10Apply seasoned soy sauce.
- 11Add ginger, scallions and cilantro
- 12Add a little boiling hot oil over top.
- 13Add tough exterior napa cabbage leaves to the steamer.
- 14Evenly place frozen shumai.
- 15Steam for 7-10 minutes.
- 16Combine 4 eggs, stock and a pinch of salt.
- 17Whisk vigorously until combined.
- 18Strain egg mix through a fine mesh sieve into the bowl.
- 19Skim off major foaming bubbles.
- 20Place a plate to avoid contact with the bottom of the bowl.
- 21Place bowl inside of the pot, and place a plate on top.
- 22Bring to a boil at medium heat for 3 minutes, turn off heat, leave the lid on and let it sit for 18-20 minutes.
- 23Remove with steam tongs
- 24Season with soy sauce and sesame oil, and add scallions
Ingredients
- broccoli
- black sea bass fillets
- scallions
- ginger
- oyster sauce
- sesame seeds
- shaoxing rice wine
- light soy sauce
- sugar
- black vinegar
- sesame oil
- MSG
- frozen shumai
- napa cabbage leaves
- 4 eggs
- stock
- scallions
- cilantro
- white rice
Equipment
potmetal steamer basketbamboo steamerchopstickslidstoveplatestrainertongs
Tips
- Steaming transfers heat more quickly
- Keeps your food really moist and delicious with great texture
- No nutrient loss
- Steaming is also delicious
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