STEAMED CABBAGE ROLLS (翡翠包肉)
A tasty filling wrapped with cabbage leaves and served with a delicious sauce, steamed cabbage rolls are pretty, low-carb and very simple to make.
Provided by Wei Guo
Categories Main Course
Time 25m
Number Of Ingredients 12
Steps:
- Blanch cabbage leaves in boiling water until they begin to wilt (it should take no more than 20 seconds). Drain and set aside.
- Use a vegetable peeler to peel off 8 narrow strips of carrots. Blanch for a few seconds then drain (carrot is purely for an aesthetic reason so it's optional).
- Squeeze out excess water in shiitakes mushrooms (keep the water in which the mushrooms are soaked for later use). Chop them into tiny pieces.
- Put mushrooms, minced meat and all the seasonings into a bowl. Mix well.
- Place 1/8 of the filling in the middle of a cabbage leaf. Wrap it into a cylinder shape.
- Tie the roll with a strip of carrot (please refer to my tutorial video below). Repeat to finish the rest.
- Place the rolls into a serving plate then put into a steamer. Steam for 10 minutes.
- If you don't have a steamer, see note 3 for an alternative solution which is also demonstrated in my tutorial video below.
- While waiting for the rolled to cook, mix 3 tablespoons of the mushroom water with oyster sauce and cornstarch. Stir well.
- Heat up the sauce over high heat. Remove as soon as it thickens. Pour it over the rolls. Serve warm.
- You may keep raw, wrapped cabbage rolls in the fridge for up to 24 hours. Extend the steaming time to 12 minutes if just taken out from the fridge.
Nutrition Facts : ServingSize 1 serving, Calories 234 kcal
STEAMED SEA BASS
Try this steamed sea bass with fragrant Asian ingredients as the centrepiece for a Chinese menu. Steaming ensures the fish stays moist and flakes apart
Provided by Elena Silcock
Categories Dinner, Fish Course, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Put half the ginger in the cavity of the fish, then lay it on foil. Pull the sides of the foil up around the fish to create a foil bowl, then add 1 tbsp water (this will steam the fish), seal and cook in the oven for 15-20 mins or a large bamboo steamer until the fish is flaking apart.
- Transfer to a serving platter, leaving the juices in the foil. Heat the soy sauces, oil and palm sugar in a saucepan with 1 tbsp water until boiling and bubbling. Top the fish with the spring onion, chilli, most of the coriander and the rest of the ginger. Pour the hot liquid over the fish to 'cook' the aromatics on top. Scatter over any leftover coriander stalks to serve.
Nutrition Facts : Calories 331 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 35 grams protein, Sodium 1.4 milligram of sodium
CHINESE STEAMED SEA BASS
A traditional Chinese fish recipe. Chinese love fresh seafood! Steamed fish is an easy way to prep fish and at the same time keep the original flavor of the fish. In this recipe, a whole sea bass, ginger, and spring onions are steamed to perfection and then topped with soy sauce, sugar, and hot oil. Serve with freshly cooked rice.
Provided by tonytsang
Categories World Cuisine Recipes Asian Chinese
Time 33m
Yield 2
Number Of Ingredients 7
Steps:
- Season sea bass with salt.
- Place 1/3 of the spring onions and ginger onto a glass or ceramic plate; cover with sea bass. Scatter remaining spring onions and ginger over the sea bass.
- Bring a wide pot of water to a boil. Set a rack inside the boiling water; place the plate of sea bass on top. Cover pot and steam until sea bass flakes easily with a fork, 8 to 10 minutes. Pour out any water that may have collected on the plate.
- Mix soy sauce, chile oil, and sugar together in a small bowl; pour over the sea bass before serving.
Nutrition Facts : Calories 476.1 calories, Carbohydrate 13.4 g, Cholesterol 93.8 mg, Fat 26.7 g, Fiber 1.5 g, Protein 44.7 g, SaturatedFat 4.2 g, Sodium 2043.2 mg, Sugar 7.9 g
STEAMED CHILEAN SEA BASS WITH CHINESE BROCCOLI, ASIAN AROMATICS AND BLACK BEAN SAUCE
Steps:
- Lightly saute shallots, ginger, garlic and sugar in the sesame oil until shallots are translucent. Add chicken stock and soy sauce to the mixture. Reduce liquid by half over medium heat and then add the black beans. Simmer for 10 minutes. Place aromatics in the bottom of the steam basket, and then place the fish and the broccoli on top of the steam basket. Place the steam basket over the simmering pot of water until the fish is cooked. Drizzle the sauce over the fish and serve.
STEAMED STRIPED BASS WITH GINGER AND SCALLIONS
Steps:
- For the striped bass: Preheat the oven to 325 degrees F. Spray the bottom of a large baking dish with the cooking spray.
- Rinse the fish with cold water and pat it dry. Place it in the prepared baking dish. Season the fish with salt and white pepper. Scatter the sliced mushrooms in the dish. Sprinkle the sliced ginger over the fish and arrange the baby bok choy pieces around the fish, like a frame.
- For the sauce: Stir together the soy sauce, chicken bouillon powder, Shaoxing rice wine, sugar and sesame oil in a small bowl. Pour this sauce over the fish, which will convert to aromatic steam, cooking the fish.
- Pull a tight layer of plastic wrap over the baking dish and cover tightly with aluminum foil.
- Bake until the fish reaches an internal temperature of 130 to 135 degrees F; the fish should flake apart gently, and the center should just be turning opaque, 15 to 18 minutes.
- For after steaming: Check to see that the fish is done. Place the scallions on top of the fish and replace the foil to retain heat and moisture.
- Combine the canola and sesame oils in a small saucepan and heat them to high until just smoking, about 2 minutes. Remove the foil and carefully drizzle the hot oil over the scallions and fish--it will sizzle. Finish by spooning the sauce over the fish.
CHINESE STEAMED BASS WITH CABBAGE
Try this flavour-packed, low-fat fish dish, perfect as a mid-week meal. It's full of omega 3 and counts as 1 of your 5-a-day.
Provided by Good Food team
Time 20m
Number Of Ingredients 8
Steps:
- Sprinkle the fish with the chilli, ginger and a little salt. Steam the cabbage for 5 mins. Lay fish on top of the cabbage and steam for a further 5 mins until cooked through.
- Meanwhile, heat the oils in a small pan, add the garlic and quickly cook, stirring until lightly browned. Transfer the cabbage and fish to serving plates, sprinkle each with 1 tsp of soy sauce, then pour over the garlicky oil.
Nutrition Facts : Calories 188 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.74 milligram of sodium
STEAMED SEA BASS IN NAPA CABBAGE
This delicious steamed sea bass in napa cabbage is courtesy of chef Michael Schulson.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 18
Steps:
- To make the sea bass, place the fish in a baking dish just large enough to hold them in single layer. In a small bowl, mix together the sacha sauce, soy sauce, ginger, garlic, oil, and chile. Pour the mixture over the fish, cover, and let marinate refrigerated for 2 hours.
- Bring a medium pot of water to a boil. Add a generous amount of salt, and bring the water back to a boil. Prepare an ice-water bath. Add the cabbage leaves to the boiling water, and cook until they are tender but still retain their crispness, about 1 minute. Remove the leaves from the water, and immediately plunge them into the ice-water bath. Allow the cabbage leaves to cool for about 1 minute in the ice-water bath, and then pat dry using paper towels.
- Remove 1 piece of fish from the marinade; place on a cabbage leaf about 1 inch from the edge. Fold in the left and right edges of leaf, and then roll the fish up in the leaf to enclose completely. Place seam side down in a bamboo steamer basket. Repeat process with remaining fish and cabbage leaves.
- Fill a large skillet with water and bring to a boil. Place bamboo steamer into the skillet and cover. Steam the fish until the edges of the fish are firm and white, about 6 minutes.
- To make the sauce, place the ginger in a small food processor and process until pureed. Transfer the ginger puree onto a paper towel. Over a medium bowl, squeeze the ginger in the paper towel until all the ginger juice is extracted from the pulp; discard pulp. Add the oyster sauce, sugar, soy sauce, vinegar, and oil to the ginger juice and whisk together.
- Place 2 of the wrapped fish rolls on each of 4 heatproof plates. Drizzle sauce around fish. Garnish fish with scallions and ginger. Carefully pour 1 tablespoon heated grape seed oil over scallions and ginger. Serve immediately.
EASY CHINESE STEAMED TOFU AND CABBAGE
Steamed tofu and cabbage mixed with soy sauce. Very easy and quick with little prep work especially if you use the pre-packaged coleslaw mix. Low calorie and healthy too!
Provided by murr433
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place steamer in pot and fill pot only until water reaches bottom of steamer.
- Place on stove and pour in cabbage and tofu, cover with water simmering.
- Cook until desired tenderness is reached (I like my cabbage very soft and will cook for about 15 minutes).
- When done, top with 3 teaspoons of soy sauce and mix.
- Remove from steamer and ENJOY!
Nutrition Facts : Calories 61.6, Fat 3.5, SaturatedFat 0.7, Sodium 142.7, Carbohydrate 1.8, Fiber 0.8, Sugar 0.6, Protein 7.2
More about "chinese steamed bass with cabbage food"
10 BEST CHINESE STEAMED CABBAGE …
From yummly.com
BEST STEAMED BUNS RECIPE - HOW TO …
From delish.com
BBC GOOD FOOD - CHINESE STEAMED BASS WITH CABBAGE
From myfitnesspal.com
10 BEST CHINESE STEAMED CABBAGE RECIPES | YUMMLY
From yummly.co.uk
STEAMED SEA BASS WITH NAPA CABBAGE
From asianfoodnetwork.com
SYDNEY STEAMED ROCK CANDY RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
STEAMED CHICKEN WITH PRESERVED CABBAGE
From asianfoodnetwork.com
BOILED CABBAGE | MISS CHINESE FOOD
From misschinesefood.com
10 BEST CHINESE STEAMED CABBAGE RECIPES | YUMMLY
From yummly.com
HOW TO COOK CHINESE STYLE CABBAGE: 13 STEPS (WITH PICTURES)
From wikihow.com
CHINA’S BEST-KEPT FOOD SECRET, REVEALED BY FUCHSIA DUNLOP
From theguardian.com
STEAMED SEA BASS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CANTONESE STYLE STEAMED SEA BASS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHINESE STEAMED SEA BASS WITH PAK CHOI (PERFECT FOR CHINESE
From linsfood.com
CHINESE STEAMED EGGS – THE IRISH TIMES
From irishtimes.com
YOTAM OTTOLENGHI’S TAIWANESE RECIPES | CHINESE FOOD AND DRINK
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love