steam cooked recipes ?/?
im on a diet and therefore want as much steamed cooked foods as possible
can you please tell me some recipes especially chicken and fish no red meat thank you
- Anonymous1 decade agoFavorite Answer
3-4 lb. fryer
1/2 lb. Lup Chong, sliced
5 pieces dried mushrooms, cut into strips
1/2 tsp. aji (optional)
1/2 c. chopped parsley
3 cloves garlic, minced
2 tsp. ginger, minced
1 tsp. sugar
2 tbsp. shoyu
1 tsp. liquor
1 tsp. cornstarch
Marinate chicken in the above mixture for several hours or overnight. Steam chicken for 1 hour. After chicken is done, pour marinade into pot to make gravy.
1 whole mullet, sea bass or blackfish (about 2 lbs.), head & tail left on
1/4 tsp. salt
1 tsp. granulated sugar
Sprinkling of freshly ground pepper
4 tsp. fish sauce (see Misc.)
10 lily buds
3 Chinese mushrooms
1/2 oz. cellophane noodles, approx.
2 oz. fat pork shoulder
2 scallions, white part only, crushed & chopped
2 cloves garlic, chopped
1 tsp. preserved vegetable (opt.)
2 tsp. shredded fresh ginger root
1 celery stalk with leaves, cut horizontally into thin slices
1 onion, sliced
1/4 c. sliced bamboo shoots
1 tomato, cut into 8 wedges
Wash and clean the fish well; dry with paper towels. Make 3 or 4 crosswise slashes on each side of the fish; then put into a dish with shallow sides, so that when it is steamed the liquid that accumulates will not be lost. Sprinkle over the fish the salt, sugar, black pepper and fish sauce. Marinate for at least 30 minutes.
Meanwhile, in separate bowls, soak the lily buds, mushrooms and cellophane noodles in warm water; the lily buds and cellophane noodles for 20 minutes and the mushrooms for 30 minutes.
Cut the pork into thin slices and then into narrow strips. Drop the pork shreds into the fish marinade and saturate with the liquid. Transfer the pork to the top of the fish.
Remove the lily buds from the water; remove the hard tip and tear each bud into 3 lengthwise strips with your fingers. Remove the stems from the soaked mushrooms and cut each one into 4 parts.
Arrange all the vegetables over the fish as attractively as possible with part of the tomato on top and the remainder around the fish. Drain the cellophane noodles and place on top of the vegetables.
Bring water to a boil in a steamer or a large roasting pan. (If you are using a roasting pan, put a high rack into the pot and place the fish platter onto the rack.) Turn the heat down to medium and cover; cook for 30 minutes. Keep covered until ready to serve. 6 servings
- nourytureLv 41 decade ago
Go to website epicurious.com. Use advanced search. Mark Low-Cal, Steamed, looking for main ingredients of chicken and fish.
I found this one...
STEAMED SEA BASS WITH GINGER AND SHIITAKES
4 fillets sea bass (about 6 oz each), skin removed
Pinch of cayenne pepper
1/4 cup fresh ginger, cut into thin strips
1 cup finely sliced shiitakes
2 tbsp chopped fresh cilantro
4 green onions, sliced diagonally
2 tbsp regular or chile-infused sesame oil
1/2 cup soy sauce
Bring water to a boil under a metal or bamboo steamer. Sprinkle sea bass with salt, black pepper, and cayenne; place on a piece of parchment paper inside steamer. Top with ginger and shiitakes, cover and steam 15 minutes. Remove fish and place on a plate. Sprinkle cilantro and green onions on fish; drizzle with juices from parchment. In a small sauté pan, heat oil over medium heat for 1 to 2 minutes or until smoking. Pour some oil over each fillet to wilt cilantro and green onions. Drizzle plates with soy sauce. Nutritional analysis per serving 258 calories, 10.4 g fat (1.9 g saturated fat), 5.9 g carbohydrates, 34.2 g protein, 0.8 g fiber
Makes 4 servings.
Epicurious.com © CondéNet, Inc. All rights reserved.
- Anonymous1 decade ago
steam chicken breast .
slice chicken breast into 2 thin slices.
mix with salted and pepper and minced garlic (if prefer).
add a few drops of soyal sauce
but in the bowl and put in the steamer for 15-20 mins
you can eat with cooked rice