When marinating a whole fish, rinse it, season it with salt, then make 1/4-inch-deep slits on both sides of its body to allow the marinade to penetrate. Do be careful to keep the acid levels low and marination time under an hour so that you don’t risk “cooking” the fish, ceviche-style. Your marinade might be a combination of any of the following: soy sauce, chili paste, sweet wine or sherry, rice vinegar, a whole load of torn herbs (like Thai basil, dill, cilantro), crushed chile, a touch of honey, sliced or grated ginger and garlic, a little lemon or orange juice. Just be sure to season your fish with salt first.) (Of course, if you're in a rush, you can skip this step and get straight to cooking. Since the actual cooking of the fish will be speedy (8 to 12 minutes, depending on the size and thickness of your whole fish or fillets), take the time for a 30-minute-ish marinade in an assertive, salty mixture. So long as you steer clear of seafood that’s prone to toughening up-like swordfish or tuna-you should be good to go. If you choose the slightly more beginner- and weeknight-friendly fillets, you’ll be able to select a fish that might otherwise be too large to steam whole: cod, halibut, salmon, or sole, for starters. Unless you’d like to try it yourself, ask that the fishmonger to clean and scale it. Porgy, trout, black bass, Boston mackerel, red snapper, rock fish, flounder, or striped bass are all good contenders. A head-to-fins steamed fish, typically seasoned with ginger, scallion, soy, and cilantro, is a key part of the Lunar New Year meal in China and Taiwan, representing family unity and prosperity.Ĭhoose a small fella (aim for 1 1/2 to 2 pounds). The first decision is also the biggest one: Do you want a whole fish or fish fillets? A whole fish offers a dramatic presentation-and, as Sara points out, it means you’ll get to eat the cheeks, the most tender part. Check out the overview in the infographic, and then get even more step-by-step details below.
But if you follow these simple steps (and some are optional!), you’ll have the confidence to go out on your own and play as you please. There are a million fish in the sea (and a million ways to steam each one). (And, as Sara points out, steaming doesn’t stink up your kitchen. Using a steam oven is not only great for a beginner like me, but it also highlights the delicate flavor of fish while still permitting plenty of wiggle room-from the type of fish you choose to the sauce you top it with-for experiments. It might not sound as sexy as roasting or as daring as searing, but I avoid sputtering oil, sticking skins, and overcooked fillets. So I’ve come to rely on steaming fish-a technique that I learned from chef Sara Jenkins, who picked it up from a friend in Hong Kong-for a simple, low-risk, high-reward preparation. The world of fish is still new to me, which means that I haven’t quite found my sea legs when faced with a piece of salmon and an hour to turn it into dinner. It wasn’t so long ago that I’d never cooked (or, ahem, eaten) fish of any kind. The brand's MasterChef automatic program takes all the guesswork out of cooking instead of selecting cooking temperature and cook time, you can opt to select the ingredient and degree of doneness, for perfectly cooked dishes every time.
#SWORD WITH SAUCE STEAM CHARTS FULL#
And it's never easier than with a Miele Combi-Steam Oven: the full functionality of a steam oven and convection oven, which can be used individually or combined for culinary masterpieces. For delicate proteins like fish, using a steam oven works wonders. You also have a selection of bad ass gadgetry, starting with ninja stars and gas grenades leading into the more ridiculous pocket sized black holes and self destructive crabs.FOOD52 partnered with Miele for a special edition of our Change the Way You Cookseries, all about the power of a simple, essential technique: steaming. And finally a machine gun because sometimes the best solution is the loudest one. A bow for silent long range kills without worrying about ammo.
A shield which can be thrown at multiple enemies at once or to reflect their bullets right back at them. Your main weapon can either be a sword which can deflect bullets, chop down your foes or be thrown for maximum bloodshed. You can either go in guns blazing, with a mad desire to re-colour the walls red or take a more delicate approach as you sneak your way around the level avoiding detection. To help you along your way is a large selection of gadgets and weaponry to assassinate your targets in any way you like. Select your weapon, your gadgets and then your play style as you enter ready to take down all the enemies patrolling the level.
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