FOIL - STEAMED FISH
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Whoever invented aluminum foil did us a favor, for it has proved to be wonderful as a disposable receptacle in which to cook. The foil does not let any moisture escape. The fish loses a bit of its juices into the packet, but these mingle with the vegetables there and add flavoring to form a sauce that is lean, delicious and accentuates the moistness of the fish flesh. Foil steaming is one of my favorite methods of preparing fish, not only because of the taste and texture obtained, but because it is neat and clean. Once you open that package and place its contents on a plate, there is no pot or pan to clean. If you wrap the fish securely, the pan on which you put the fish to bake will not even be dirty.
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SZECHUAN STEAMED FISH
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4 fillets firm fleshed white fish
2 cloves garlic, finely chopped 1 inch long piece of peeled and julienned ginger 1 - 2 long red chillies, finely sliced diagonally 1/2 tsp. ground szechuan pepper 3 good sized scallions (green onions) sliced diagonally 1 tbsp. oyster sauce 1 tbsp. Chinese cooking wine or dry sherry Lettuce or cabbage leaves for cooking
Line the bottom of a piece of foil ( make sure the foil is large enough to wrap the fish) with the leaves and place the fish on top. Combine oyster sauce and cooking wine in a small bowl and whisk to combine. Spoon over fillets. Evenly sprinkle over garlic, ginger, chilli and pepper. Wrap the fish in the foil and place in the steamer for 10 - 12 minutes .
When serving, try and save any juices retained in leaves and spoon over fillets. Sprinkle the scallions on top and serve with rice or rice noodles.
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Lent will soon be here. Don't get stuck in the trap of just serving a boring baked fish recipe every Friday. Instead, do something much more interesting. Here is the third fish recipe that we've posted for you to incorporate into your Friday menus during Lent.
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