Steamed rock fish.....da way of the Chinese..

So, I took a cooking lesson from Sharon (my buddy Edsel's wife) last Friday and here's what we had......

 - fillets of ling cod (courtesey of Bean Hollow ) smeared with Koon Chun Bean Sauce with strips of ginger....

.....place the fish dish into a bigger pan and pour some water on the bigger pan.....cover and let it steam for 15 to 20 minutes (depending on the thickness of the fillets)

before and after pics....

Craving fish in the AM.. drooled on the keyboard

Z

....when the steaming is done, immediately add some chopped green onions.....and on a separate small pan, put some peanut oil (about 6 table spoons) and heat.....when it's hot enough, pour the heated peanut oil on to the main dish (over the green onions) and then pour half a cup of soy sauce .....

....serve with rice on da side...with smirnoff ice  or Pete's lemonade on a chilled glass....feed da dog, ditch the flip flops and pick up the remote and watch Women's Pro Beach Volleyball. 

Life is good 

The ingredients:

Thanks for the lesson Sharon!!! 

2 words.....YUM MEE

2 words.....YUM MEE

....you talking about the dish?....or da Pro Beach Volleyball?

hold on...(turns head and looks around) ...we can have them both for dinner at the station

joel

will have to make you an honorary Chinese bro. BTW, the cheesecake doesnt go with bean sauce.

scott

Do you dump out the water in the dish after the steaming is complete?
Great receipe and pix.

Do you dump out the water in the dish after the steaming is complete?
Great receipe and pix.

Thanks!


That depends on you. We decided to dump just a little bit and the rest went over the rice

Do you dump out the water in the dish after the steaming is complete?
Great receipe and pix.

Thanks!


That depends on you. We decided to dump just a little bit and the rest went over the rice

Thanks...just wondering if the water in the bowl would be fishy. I think if you steam a fish whole, the water in the bowl would be fishy. I guess it isn't when it's filletted or steaked w/o skin. Thanks again.

Do you dump out the water in the dish after the steaming is complete?
Great receipe and pix.

Thanks!


That depends on you. We decided to dump just a little bit and the rest went over the rice

Thanks...just wondering if the water in the bowl would be fishy. I think if you steam a fish whole, the water in the bowl would be fishy. I guess it isn't when it's filletted or steaked w/o skin. Thanks again.

Dang this whole time I thought that was the point! Gotta Love That Fishy Taste!

Do you dump out the water in the dish after the steaming is complete?
Great receipe and pix.

Thanks!


That depends on you. We decided to dump just a little bit and the rest went over the rice

Thanks...just wondering if the water in the bowl would be fishy. I think if you steam a fish whole, the water in the bowl would be fishy. I guess it isn't when it's filletted or steaked w/o skin. Thanks again.

Dang this whole time I thought that was the point! Gotta Love That Fishy Taste!

Haha, good one. Don't get me wrong, I love fish. Even fishy fish like mackeral, chovies and even sardines. And recently got introduced to fried boneless bongous(?), awesome stuff...especially with a little bogo-ong(?) and sliced cucumbers. But when steaming non-oily white flesh fish, like striped bass or halibut, it shouldn't come out tasting like mackeral or bogo-ong(?).