Thursday, February 18, 2010

Please be careful with my Heart

Dr. Albert Lee's recipe for a heart-friendly dinner in this month of cardiac arrests.

Steam-cooking is the healthiest way to prepare food. Almost all the common vegetables in the market or grocery stores can be prepared by steam-cooking with ease without losing its nutritional values.
Among sea foods, fish is the most popular for steam-cooking. In my opinion, black grouper, flounder, red snapper, golden pompano, and sea bass are best suited for this kind of cooking. If live fish is available, that would be wonderful. Otherwise, the fresher the fish, the better. The best size fish, for practical reasons, would be something weighing around one and half to two pounds in weight. For steam-cooking, one would need a metal or a bamboo steamer.

1 whole fish, cleaned thoroughly.
1 bundle of scallions, cut lengthwise

1 bundle of cilantro

1 teaspoon of sesame oil

1 teaspoon of mushroom soy sauce

1 fresh ginger, cut into strips

3 cloves of fresh garlic, minced

salt to taste
Place the whole fish in a 1 inch deep platter, sprinkle it with salt and add the garlic and soy. Place the platter in the steamer, cover, and steam for about 20 minutes. To find out if the fish is cooked or not, insert a fork on the meatiest portion of the fish. If the flesh is flaky and not stuck to the bones, you know you are done. Otherwise, steam it for another 10 minutes.
Remove the entire platter from the steamer, garnish the fish with the scallions, cilantro, sesame oil and serve immediately. Steamed fish should always be served just before eating. This is one dish you cannot prepare ahead of time. Serve with steaming rice.


Emillien said...

Thank you for this! I am a semi-vegetarian, that is, I eat fish and eggs, but no beef or pork. This sounds delicious!

juliuscesar103 said...

steam-cooking would be perfect for you Emillien. it's easy to steam cook vege, fish and other seafood. you can fix almost any meals in less than 30 minutes.