Clams Steamed With Ginger And Scallions Recipes

STEAMED COD WITH GINGER AND SCALLIONS

Steps:

• In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.
• Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper; place in skillet with vinegar mixture. Bring to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes.
• Meanwhile, cut green parts of 6 scallions into 3-inch lengths; thinly slice lengthwise. Scatter over fish; cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.

STEAMED FISH WITH SCALLIONS AND GINGER

Steps:

• Peel and julienne the ginger. Trim and slice the scallions on a bias. Place in shallow, heatproof dish large enough to hold the fish.
• Make sure the fish is clean of scales and snip off the sharp spines with kitchen shears.
• Score the fish on both sides on a bias at 2-inch (5cm) intervals, down to the bone. Season lightly with salt and pepper inside and out. Place the fish in the dish and disperse the scallion whites (reserve the greens for garnish) and ginger on top, underneath, and inside the fish. Add the soy sauce, peanut oil, sesame oil and the sugar.
• Place the dish with the fish set on a rack above simmering water in a wide, shallow pan with a tight fitting lid. Cook until a small knife or skewer can be easily inserted into the thickest part of the body of the fish, 8 to 10 minutes. Remove from the pan, sprinkle with scallion greens and serve immediately.

CLAMS STEAMED IN BEER WITH CHILE AND CILANTRO

Steps:

• Coat a large pot with oil and bring it to a high heat. When the oil is hot add the garlic, scallions, ginger and chiles. Saute for 1 to 2 minutes or until everything is very aromatic.
• Add the clams and stir to coat with the oil and other ingredients. Add the vinegar, beer, and kaffir lime leaves. Cover and steam the clams until they open, about 5 to 7 minutes. Discard any clams that have not opened.
• Divide the clams into serving bowls with the broth and sprinkle with the chopped cilantro.
• WOWEEE!!!

STEAMED FISH WITH GINGER AND SCALLIONS

Steps:

• Set up your steamer over high heat.
• Score the fish, gently making three to four cuts along the body of the fish on both sides, starting from the dorsal fin to the belly. The cuts should be deep enough that you can stuff them with some ginger and onions. Sprinkle the salt in the slits on both sides to help flavor the fish. Gently place half of the onions and ¼ cup of the ginger into the slits.
• In a small pot over medium-high heat, combine the soy sauce, wine, oil, and the remaining onions and ¼ cup ginger. Heat to a boil and then reduce the heat to low. Keep the sauce over low heat while the fish steams.
• Place the fish in a steam-proof dish, such as a pie plate, that fits in your steamer. The dish should be deep enough to let the sauce pool at the bottom. Steam the fish for 10 to 15 minutes, depending on the size of the fish. To check for doneness, turn off the heat. Carefully lift the lid of the steamer. Using the tip of a sharp knife, gently probe the flesh at the meatiest part of the fish. If it is opaque and flakes, then the fish is done steaming. If it looks underdone, then close the lid and steam over high heat for up to 5 minutes more.
• Remove the dish from the steamer and drizzle the soy sauce mixture over the fish. Garnish with cilantro. Serve with rice as a part of a meal.

CLAMS STEAMED WITH GINGER AND SCALLIONS

Steps:

• Combine sauce ingredients in a bowl. Place clams in a steamproof dish. Stir sauce, pour over clams. Place dish on a rack in a wok over 6 cups boiling water, cover and steam, 1 1/2 to 2 minutes. Do not oversteam, or clams will become tough. Turn off heat and remove dish from steamer. Garnish with coriander and serve immediately.