Clams Steamed With Ginger And Scallions Food
STEAMED FISH WITH SCALLIONS AND GINGER
This is a beautiful entertaining course to "wow" your guests. It's also an extremely healthy, family-style meal.
Provided by Anita Lo
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 9
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
Provided by Anne Burrell
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
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!!!
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.
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- Add the scallions, ginger, garlic, and 2 tablespoons of the soy sauce mixture. Sauté for a minute or two until the scallions have softened.
- Add the clams and remaining soy sauce mixture. Increase the heat to medium-high and bring everything to a boil.
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- Fill a large bowl with cool water and add a handful of salt, swishing with your hands to dissolve salt. Place clams in a colander, lower into bowl of salted water, and let sit 15 minutes to get rid of any grit. Drain and rinse clams, then repeat with fresh cool water and salt.
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- Prep the clams: Rinse the clams thoroughly under cold water. Discard any cracked or open shells. Soak in cold water for 10 to 20 minutes if they are sandy. Meanwhile, smack the scallions and ginger with the flat side of a cleaver to bruise.
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- Fry the clams: Heat a well-seasoned wok or large skillet over medium-high. Add the oil and swirl the wok to distribute it. Add the minced garlic, ginger and the white and light green parts of the scallions and stir-fry until fragrant, about 30 seconds.
- In a small bowl, whisk the soy sauce with the sugar. Add the clams to the wok, immediately pour in the soy sauce mixture, then turn off the heat. The soy sauce mixture will bubble and caramelize, becoming thick and aromatic. Toss the clams to coat with the sauce. Transfer the clams to a large serving plate, making sure to pour any remaining sauce over them.
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