



Ok I will leave you with this Chinese New Year dish and I would also like to take this Opportunity to wish everyone a Happy Lunar New Year earlier just in case I am too busy to post anything till then.........
Ingredients: (serves 2)
6 Slices of 2" x 4.5" Cod Fillet(雪鱼)
2 Medium Size Prawns
1/2 Tablespoons Wolfberries(枸杞)
2 Small Slices Of Dang Gui(当归片)
2 Tablespoons Rice Wine(黄酒) or Mirin
1 or 2 Tangerines(桔子)
Methods:
1. Remove the shell of the prawns and leave the tail part on, devein and cut a small opening slit at the middle of the back and push the tail through the hole bending on the belly side.
2. Slowly remove the peel of the tangerine, then cut it into thin strips and set aside. Next remove the white pits of the tangerine flesh and separate each wedges and set aside.
3. Place 3 slices of the cod fish one on top of each other but leave about 1/2 cm allowance between each slice then roll it up and place it on a small plate.
4. Next place the prepared prawn on top of the fish slices (refer to ingredient picture, 1st row - column 2).
5. Break a slice of the dang gui into half then place it on the both side of the fish pyramid, sprinkler with some wolfberries and arrange some tangerine wedges on the side of the plate.
6. Upon steaming, drizzle 1 tablespoon of rice wine on the fish, top with tangerine peel strips and steam over medium heat for about 5 minutes or till cooked through depend quantity used.
7. Serve hot with rice or as starter.
Notes:
a) If you don't like cod, you can replace it with other fish fillet that is suitable for steaming, eg. Grouper - 石斑.
b) You can also omit the prawn and just purely using fish slices.
c) If you don't have Rice Wine, you can replace it with 2 Teaspoons of Hua Diao Jiu (花雕酒) instead as the taste is much stronger than the sweet rice wine.
d) You can also replace it with 2 Tablespoons of Chicken Stock if you do not wish to serve liquor to kids.
Comments from my food taster :)
* You can actually taste a few favour and fragrance in this dish. When you drink the gravy, it's full of tonic and sweetness because of the rice wine, cod and wolfberries and it's also scented with some tangerine fragrance.
*When you give a bite to the fish, it's smooth, silky and it has a combination of dang gui and tangerine peel taste which make it light and refresh.
Related Post:
1. Steam Cod Fish & Double Boil Frog Soup
What an auspicious and beautiful dish. Happy Niu Year!~ :D
ReplyDeleteThank you noobook.. :) Happy New Year to you too... :)
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