View allAll Photos Tagged steamedfish
Some of the ingredients that I could made out after drinking some of the soups are mushrooms, scallops, chicken, abalone, sea cucumber, jinhua ham, and I am sure many types of herbs. It is also the most expensive soup in the world with one restaurant in London charging 108 pounds for a bowl!
makulay ang buhay...
makulay ang buhay...
sa isdang makulay!..
at gawa pa ni Inday... for iNDAY PANS CLUB!
have a great family day guys! you sure have lots of fine dishes on your table this days...
God bless!
Steamed whole fish thai style - with mint, lime, garlic, coriander, lemongrass (inside) and just a little dried chili in a spicy tangy soup. Very delicious!
Sreamed Fish may not be a popular among take-away. But they make it 👍 In the days I could only buy take-away, I ate less fish than usual. Yes now it's the time for eating fish again! Hooray 🎉
蒸盲曹鱼 Steamed barramundi with a paste of 姜茸 minced ginger and 芹菜 Chinese celery, with a bit of spring onion, lemon zest and Kaffir Lime leaf to liven things up a little.
The paste had a good ginger zing with a warm flavour. The lemon zest and Kaffir Lime leaf were happy to stay in the background. I think I could have used more Chinese celery.
paste ingredients:
- 姜茸 minced ginger - 3 cm piece
- 芹菜 Chinese celery - 3 or 4 stalks
- 柠檬皮 lemon Zest - 1 or 2 teaspoons
- 青葱 spring onion - 1 stalk
- 大风柑叶 kaffir lime leaf - 1 small leaf
One of my favourites:
kokrobin.wordpress.com/2009/02/08/chinese-steamed-fish/
(recept in het Nederlands volgt snel...)
Presenting ‘Parsi Bhonu’ a 4 course meal which allows you to taste all the dishes that one would get at a typical parsi lagan (wedding) from Jimmy Boy (One of the finest restaurants for Parsi food in Mumbai) as 15th in the series documenting the best & the most popular 100 food of my city 'Mumbai' be it from Restaurants, Stalls or Street | Humayunn Peerzaada for Humayunn FoodOgraphy
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"bhonu" allows you to eat on the typical banana leaves like one would get at a wedding. You could also ask for a plate if thats what you prefer. It starts with parsi styled thin rotis with the well known carrot pickle and crispy wafers called sarias.
You then get a choice for each of the 4 course meals. First is the choice of fish - either "patra ni machi" which is wrapped in a leaf with green chutney or my personal favorite "saas ni machi" which is basically fish in an excellent white sauce which I assure you, you wont get anywhere else.
The 2nd course offers you a choice of Chicken - "Chicken farchas" which is the Parsi version of the fried chicken, or "sali margi" which is a tender chicken in gravy with crispy potatoes that go brilliantly with it.
The 3rd course is the jewel of any Parsi cuisine, the dhansak daal with biryani (chicken or mutton or vegetarian) without which no true Parsi meal is complete.
Finally for dessert, you can choose between the "lagan nu custard" which is a baked custard or the ever popular kulfi ice cream.
One of my favourites:
kokrobin.wordpress.com/2009/02/08/chinese-steamed-fish/
(recept in het Nederlands volgt snel...)
Small native fish in batangas called dulong (anchovy fry), steamed and slow cooked (sinaing) in a clay pot, wrapped in banana leaves. and dried kamias (Averrhoa bilimbi) to give a subtle sour taste.
蒸盲曹鱼 Steamed barramundi with a paste of 姜茸 minced ginger and 芹菜 Chinese celery, with a bit of spring onion, lemon zest and Kaffir Lime leaf to liven things up a little.
The paste had a good ginger zing with a warm flavour. The lemon zest and Kaffir Lime leaf were happy to stay in the background. I think I could have used more Chinese celery.
paste ingredients:
- 姜茸 minced ginger - 3 cm piece
- 芹菜 Chinese celery - 3 or 4 stalks
- 柠檬皮 lemon Zest - 1 or 2 teaspoons
- 青葱 spring onion - 1 stalk
- 大风柑叶 kaffir lime leaf - 1 small leaf
Super tasty oysters!
The redfish tastes a lot like the redfish in Malaysia, also used to make salted fish 咸鱼, but this seemed to have more bones, plus the bony head took up a large proportion of the weight of the fish.
Redfish - Prosser's AUD6.80 per kg ungutted
(hmm... not all cheap fish is sustainable? see below)
Coffin Bay Oysters - Yanni's Seafood Spot AUD11 per dozen
Prosser's
Stall 30, Queen Victoria Market
03 9329 0992
513 Elizabeth Street,
Melbourne 3000
Seafood and Oyster Spot
Shop 28 & 29, Meat Hall Queen Victoria Market
Phone: 03 9328 2929
Seafood and Oyster Spot - Queen Victoria Market
For Market fresh seafood including freshly shucked oysters, a huge variety of whole fish, filletted fish and shellfish.
Queen Victoria Market
(03) 9320 5822
Crn Elizabeth St & Victoria Pde
Melbourne VIC 3000
Bight Redfish - Australian Marine Conservation Society
Wild - reconsider / think again
Other common names: Also known as Redfish, Nannygai, Red Snapper
Notes:
Trawl caught; long-lived species potentially vulnerable to overfishing; some uncertainties about stock estimates but not currently classified as overfished; bycatch levels in the Great Australian Bight Trawl Fishery are a concern but voluntary management measures have now been introduced to address this; not to be confused with Redfish, a similar but distinct species.
2.75lbs at AUD29/lbs makes for a rather expensive steamed fish!
Murray Cod was AUD20/lbs at Tan Lac Vien.
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Dinner at Dragon Boat Restaurant.
Good 烧鸭 roast duck, and 蒸花鲈鱼 steamed Murray Cod, but the rest of the food was quite mediocre, and service was non-existent. Asking for recommendations on how the prawns can be served was met with "it's all listed in the menu".
Next time, I have to remember to go to 翠竹阁 Bamboo House!
龙舫酒家 Dragon Boat Restaurant
(03) 9662 2733 203
Little Bourke Street Melbourne VIC 3000
Dinner at Dragon Boat Restaurant.
Good 烧鸭 roast duck, and 蒸花鲈鱼 steamed Murray Cod, but the rest of the food was quite mediocre, and service was non-existent. Asking for recommendations on how the prawns can be served was met with "it's all listed in the menu".
Next time, I have to remember to go to 翠竹阁 Bamboo House!
龙舫酒家 Dragon Boat Restaurant
(03) 9662 2733 203
Little Bourke Street Melbourne VIC 3000
Agfa Optima 1535, Kodak Tri-X 400
Alex was asking me whether the reason for the recent lack of Freedom/Failure Friday entries was because I'd been doing everything perfectly, har har har.
Oh no, folks. Still making all kinds of mistakes with my precious freedom. I've just been, I dunno, I can't really say busy -- I mean, sure, I'm busy, but I've been busier and still Flickring up a storm. I'm just in a bit of a photographic funk, I guess.
Everything else is going swell, so this ain't a cry for help, I promise. I just haven't been shooting much, what I have shot I haven't developed for a few months, and though I do have a relatively substantial backlog of unposted work, there's a reason that it's unposted, and I haven't felt moved to dig through the crates looking for unpolished gems.
Anyway, I'm not looking to gripe or elicit sympathy. I very much suspect that I'll get back in the swing of things sooner or later.
Till then, always feel FREE to FAIL!
福建炒面 Mum's Hokkien Noodles
白花酿鱼漂 Mum's Fish Maw with Prawn Paste
蚝豉发菜 Ning's Dried Oyster, Black Moss, Shiitake Mushroom, Goji Berry
腊鸭腊肉蒸大蒜 Mum's Steamed Wind-Dried Pork and Duck with Leeks
炒杂菜 mixed vegetables
潮州蒸鱼 Teochew Steamed Trout and King George Whiting
Dins with aunt and cousin at my local Chinese. We had-
例湯 gratis house soup
燒鴨 roast duck
宮保田雞 kung po frog legs
魚香茄子煲 fish fragrant aubergine hotpot
薑蔥蒸鱸魚 steamed sea bass
椒鹽豆腐 salt and pepper tofu
and no proper veg dish!
Mozart's Sonata No. 13 In B Flat Major, K.333 - II. Andante Cantabile performed by Martina Filjak.
Music courtesy of the Isabella Stewart Gardner Museum, Boston.
福建炒面 Mum's Hokkien Noodles
白花酿鱼漂 Mum's Fish Maw with Prawn Paste
蚝豉发菜 Ning's Dried Oyster, Black Moss, Shiitake Mushroom, Goji Berry
腊鸭腊肉蒸大蒜 Mum's Steamed Wind-Dried Pork and Duck with Leeks
炒杂菜 mixed vegetables
潮州蒸鱼 Teochew Steamed Trout and King George Whiting
- black sea bass w/ heated soy+oil+scallions
- yu choy tossed in oyster sauce
- Peking duck cooked with five-spice and honey; steamed buns with hoisin+sesame oil+scallions for Peking duck buns
- fried rice (peas+eggs+scallions+Canto sausage/mushrooms)
This was a dinner I made for a Saturday night - all the dishes are from Fuchsia Dunlop's Sichuan Cookery book except the steamed fish. It was all delicious except the cucumber, which was a bit too salty.
Super tasty oysters!
The redfish tastes a lot like the redfish in Malaysia, also used to make salted fish 咸鱼, but this seemed to have more bones, plus the bony head took up a large proportion of the weight of the fish.
Redfish - Prosser's AUD6.80 per kg ungutted
(hmm... not all cheap fish is sustainable? see below)
Coffin Bay Oysters - Yanni's Seafood Spot AUD11 per dozen
Prosser's
Stall 30, Queen Victoria Market
03 9329 0992
513 Elizabeth Street,
Melbourne 3000
Seafood and Oyster Spot
Shop 28 & 29, Meat Hall Queen Victoria Market
Phone: 03 9328 2929
Seafood and Oyster Spot - Queen Victoria Market
For Market fresh seafood including freshly shucked oysters, a huge variety of whole fish, filletted fish and shellfish.
Queen Victoria Market
(03) 9320 5822
Crn Elizabeth St & Victoria Pde
Melbourne VIC 3000
Bight Redfish - Australian Marine Conservation Society
Wild - reconsider / think again
Other common names: Also known as Redfish, Nannygai, Red Snapper
Notes:
Trawl caught; long-lived species potentially vulnerable to overfishing; some uncertainties about stock estimates but not currently classified as overfished; bycatch levels in the Great Australian Bight Trawl Fishery are a concern but voluntary management measures have now been introduced to address this; not to be confused with Redfish, a similar but distinct species.
steamed giant grouper with pork and mushroom and soy sauces in Chinese restaurant in commercial building at tsuen wan
The redfish tastes a lot like the redfish in Malaysia, also used to make salted fish 咸鱼, but this seemed to have more bones, plus the bony head took up a large proportion of the weight of the fish.
Redfish - Prosser's AUD6.80 per kg ungutted
(hmm... not all cheap fish is sustainable? see below)
Coffin Bay Oysters - Yanni's Seafood Spot AUD11 per dozen
Prosser's
Stall 30, Queen Victoria Market
03 9329 0992
513 Elizabeth Street,
Melbourne 3000
Seafood and Oyster Spot
Shop 28 & 29, Meat Hall Queen Victoria Market
Phone: 03 9328 2929
Seafood and Oyster Spot - Queen Victoria Market
For Market fresh seafood including freshly shucked oysters, a huge variety of whole fish, filletted fish and shellfish.
Queen Victoria Market
(03) 9320 5822
Crn Elizabeth St & Victoria Pde
Melbourne VIC 3000
Bight Redfish - Australian Marine Conservation Society
Wild - reconsider / think again
Other common names: Also known as Redfish, Nannygai, Red Snapper
Notes:
Trawl caught; long-lived species potentially vulnerable to overfishing; some uncertainties about stock estimates but not currently classified as overfished; bycatch levels in the Great Australian Bight Trawl Fishery are a concern but voluntary management measures have now been introduced to address this; not to be confused with Redfish, a similar but distinct species.