My previous posts with regards to cooking with cream dory were mostly done using pan fry method. I love cream dory for its meaty but light texture and sometimes it's good to cook them with no oil. And so one afternoon upon surfing with Mr. G, I stumbled upon a blog post with this recipe - Steamed Cream Dory in Light Soy Sauce and Ginger.
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| Steamed Cream Dory in Light Soy Sauce and Ginger |
For the steamed fish:
3 cream dory fillets, sliced in serving pieces
a pinch of salt and pepper for rubbing the fish
1 tbps of sliced ginger strips
water for boiling
- rub fillets with salt and pepper, put them in your steamer and place the ginger strips on top and on the sides of the fish and steam for a good 10 to 15 minutes. Set aside
For the light soy:
1/4 cup light soy sauce
2 1/2 cups of water (or more if you still find it salty)
1 tsp grated ginger
more or less 4 tsps brown sugar
1 tsp oyster sauce (optional)
about 1/2 tsp of sesame oil to taste
- in a saucepan put all ingredients together, mix well and simmer to a boil.
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| here's another version (this time with bigger cuts of dory) |
about 1 bulb of garlic, chopped finely (half a bulb of toasted garlic will do if you're not really much of a garlic fan :)
about 1/2 cup of chopped spring onions
- saute the garlic in cooking oil until golden brown or toasted if you like. Then set aside.
To assemble the dish: put steamed fillets in a serving platter or shallow bowl, pour the sauce and garnish with toasted garlic and chopped spring onions.
My take on the recipe? It's definitely something new to my palate but I sure love the taste. And yes, the dory melts in your mouth and the ginger-y taste is great to serve when you need a boost of healthier meal. Although most of us in the family find it cool to have tried it, they would still prefer those plain "rice meals." So if you think serving this dish would be appreciated by the bigger always-hungry-boys in your house, better think twice! Just an advice :)
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