Скачать или смотреть Cantonese Oven Baked Sea Bass Recipe: Amoy

http://www.amoy.co.uk/Videos/Cantones...

Steamed Cantonese fish is steeped in Chinese tradition and is a popular southern Chinese technique that celebrates the freshness of the ingredients. A prized ingredient such as fish is best cooked in this way to enjoy the fresh sweet flavours and aromas.

Overview
Serves 2
Preparation 5 mins
Cooking time 10 mins
Not Suitable for Vegetarians

Ingredients:
For the veg (allow half the quantity per parcel)
100g mangetout, whole, washed
100g (1 large head) pak choy, washed, leaves separated, white part of stalks halved
1 medium carrot, top and tailed, peeled, sliced on deep angle to give 0.5cm long oval slices for the fish
2 seabass fillets (total weight 207g), de-scaled, de-boned (You can use any fillet of good quality fresh fish eg. Haddock, Pollack)
2 pinches of sea salt
2 pinches ground white pepper
2 tablespoons rice wine or vegetable stock to enhance the natural sweetness of the fish
2 tablespoons Amoy Dark soy sauce

For the Chinese Salsa Verde
2 garlic cloves, crushed, peeled and finely chopped
1 medium red chilli, deseeded and finely chopped
2-3 tablespoons Amoy reduced salt soy sauce
3 tablespoons toasted sesame oil
3 tablespoons freshly squeezed lemon juice
1 small bunch coriander stems and leaves, roughly chopped

Method
Preheat the oven to 180 degrees/gas mark 4.
Prepare the vegetables.
Place two large pieces of foil roughly 30cm X 30cm -- place them on the kitchen work surface in the shape of a diamond. Divide the vegetables into half and place them in the middle of each foil (layer them, piling them up so there are small pockets of space between the vegetables -- this will allow space for the ingredient to "steam". Top the vegetable piles with the seabass fillets. Divide the seasoning in half, season each fillet and parcel with 1 pinch of sea salt, 1 pinch of ground white pepper, 1 tablespoon rice wine or vegetable stock, 1 tablespoon of Amoy dark soy sauce. Bring the opposite ends of the foil together and then gently fold the foil to make a Cornish pasty shaped parcel. Place on heatproof tray and bake in the oven for 8-10 minutes.
While it bakes, make the Chinese salsa verde by mixing all the ingredients together.
After 10 minutes, gently take the tray out of the oven. Place the parcels on heatproof serving plates. Unwrap the parcels at the table and spoon the Chinese salsa verde on top and eat immediately.

Tip: Add a tablespoon of freshly grated ginger to the Chinese salsa verde for added punch, and for a real kick add Sichuan pepper chilli oil. Garnish with spring onion curls.

See more Amoyzing Meals in a Minute and download the recipe at:

http://www.amoy.co.uk/Videos/Cantones...