Madame E's Simply Steamed Sea Bass With Ginger And Pickled Plum
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
47
Spice
58
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Cilantro (picked sprigs)2 tbsps
Kosher Salt1 tbsp
White Pepper (cracked)4 cups
Water2 cups
Jasmine RiceDirections:
1
Have your fishmonger cut the bass into nice, thick squares
2
With a sharp French knife or boning knife, score the skin side of the fish in a oneinch diagonal pattern
3
The best equipment for steaming this fish is a wok and a large bamboo steamer
4
Shallow, heat resilient ceramic bowls that fit inside the steamer are perfect
5
You may have to steam the fish in waves, or you can stack an additional steamer onto the original to create a layered steamer tower
6
If you do not have heat resistant bowls to serve the fish in, any shallow stainless pan will work and then you just will have to transfer the fish into serving bowls
7
Peel the shrimp, leaving heads intact
8
Slice shrimp down the middle, beginning at the base of the head and continuing to the beginning of the tail
9
Remove the vein
10
Hold the shrimp by the tail and then pull the tail through the slit, going under so the tail stands upright
11
For steaming in individual bowls: Place one piece of lightly salted fish in the center of the bowl
12
Combine in a stainless steel bowl, 3 to 4 cups of water, julienned ginger, tomato sections, cup of cilantro sprigs, and 4 to 5 umeboshi plums, seeds removed and lightly mashed between your fingers
13
In each bowl, place two shrimp and ladle two pieces of tomato and about 6 to 8 cups of the liquid around the fish, making sure to get equal amounts of ginger and plum in the bowl
14
Sprinkle cracked white pepper on top of the fish
15
While you are preparing the bowls, set up wok with water and steamer(s)
16
Turn on heat, bringing it up to full steam
17
Carefully place bowl(s) in steamer, then cover and cook till fish is done
18
The cooking time will vary according to the thickness of the fish and the intensity of the steam
19
An average piece of bass, approximately one inch thick, will cook in approximately six to seven minutes
20
Cautiously remove bowl(s) and garnish with fresh cilantro sprigs
21
Serve with ample steamed rice
22
If you have a rice steamer, proceed as you would to steam any rice
23
A banana leaf placed in the steamer will impart a wonderfully fragrant perfume
24
To cook jasmine rice: Bring four cups water to a boil
25
Add rice, salt and oil and boil hard until you see big rounds of boiling rice, approximately three to four minutes
26
Reduce heat to simmer, cover pot and cook for 15 minutes
27
Check rice with a fork, taste
28
If it is a little al dente, leave covered on stove with the heat off for three to four more minutes
29
Serve in individual bowls