There is a purity to steamed food, maybe because initially it is stripped to basics.
Steaming is as familiar to us as steamed broccoli and steamed mussels. For many home cooks, the technique stops there. But cooking in moist heat can perform minor miracles.
For Americans who are used to their food fried, grilled, seared and crisped, steaming food takes some getting used to. Because no browning can occur when cooking with steam, a chicken breast remains as white as cauliflower.
And steam is no match for fat as a flavor carrier, so accommodations may be made, usually in the form of a marinade. Bold seasonings are a must. For guidance, it’s natural to turn to Asian cuisines from countries where the technique of steaming is centuries old.
ORANGE-GINGER MARINATED WHITEFISH
Preparation time: 25 minutes
Marinating time: 1 hour
Cooking time: About 15 minutes
Yield: 4 servings
The bright colors of orange segments and shredded green onion liven up steamed whitefish fillets. Adapted from “Steam Cuisine,” by Jenny Stacey.
Juice and zest of 1/2 medium orange
1 piece (1/2 inch) ginger root, peeled, grated
2 cloves garlic, crushed
4 green onions, shredded
1 medium orange, peeled, segmented
4 whitefish fillets, skinned, about 6 ounces each
1/4 cup dry white wine
2 tablespoons butter
1 tablespoon minced fresh chives
1. Mix half of the orange juice and half of the zest with ginger, garlic, green onions and half of the orange segments in medium bowl. Place fish in shallow glass dish; pour marinade over. Cover; refrigerate 1 hour, turning occasionally.
2. Remove fish, orange and onions from dish, reserving marinade. Place in wax paper-lined steamer tray over 1 inch boiling water. Cover with tight-fitting lid; steam 10 minutes.
3. Mix reserved marinade, wine and remaining orange juice and zest in small saucepan. Heat to boil; cook 2-3 minutes to reduce. Remove from heat. Stir in butter to create sauce. Serve fish with sauce; garnish with chives and remaining orange segments.
Nutrition information per serving:
Calories ………… 315 Fat ………… 16 g Saturated fat .. 5 g
% calories from fat .. 47 Cholesterol .. 120 mg Sodium …… 150 mg
Carbohydrates ……. 7 g Protein …….. 34 g Fiber …….. 1.4 g
STEAMED GINGER SHRIMP
Preparation time: 30 minutes
Marinating time: 30 minutes
Cooking time: 3-5 minutes
Yield: 6 servings
In this version, adapted from “A Spoonful of Ginger,” by Nina Simonds, ginger, soy and sesame oil bump up the flavor. The original called for butterflying the shrimp and leaving the shells on. The shells help retain the moisture and flavor, but this version is more diner-friendly.
3 1/2 tablespoons rice wine or sake
2 tablespoons finely minced fresh ginger
1 1/2 tablespoons minced green onions, white part only
1 tablespoon soy sauce
2 teaspoons Asian sesame oil
2 pounds large shrimp, shelled, deveined
5 or 6 blanched cabbage leaves, see note
1/2 cup chicken broth
3 tablespoons minced cilantro
1. Combine wine, ginger, onions, soy sauce and sesame oil in medium bowl. Add shrimp; toss to coat. Cover; refrigerate 30 minutes.
2. Heat 1 inch of water to boil in large pot. Line steamer tray with blanched cabbage leaves. Arrange shrimp on top, letting marinade cling to them. Carefully lower steamer tray over boiling water; cover. Steam 3-5 minutes, depending on size.
3. Heat broth and cilantro to boil in small saucepan. Place shrimp in serving bowl. Pour hot broth over shrimp.
Note: To blanch cabbage leaves, drop in boiling water for about 10 seconds, then rinse under cold water. Drain on paper towels.
Nutrition information per serving:
Calories ………… 130 Fat ……….. 2.1 g Saturated fat .. 0.5 g
% calories from fat .. 16 Cholesterol .. 215 mg Sodium …….. 400 mg
Carbohydrates ….. 0.9 g Protein …….. 24 g Fiber ………. 0.3 g
