Steamed Pompano With Ginger Lime Hollandaise Food
HOW TO COOK STEAMED POMPANO (TALAKITOK)
Steps:
- Make a diagonal slit on both sides of each fish. Sprinkle fish with salt and ginger.
- Place each in individual foil. Divide celery, onion, tomatoes and salted eggs into four portions.
- Place a portion on top of each fish. Wrap carefully and steam for 45 minutes or until fish is done.
STEAMED POMPANO WITH GINGER-LIME HOLLANDAISE
Provided by Regina Schrambling
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Grate the zest off the lime and set aside. Squeeze the juice into a blender jar. Add the egg yolks, cayenne and a pinch of salt. Set aside.
- Pour two cups of water into a large saucepan. Place a trivet or flat steamer rack inside. Arrange the fillets on a heat-proof plate, skin side down, and sprinkle with the lime zest, ginger and salt to taste. Place the plate on the steamer, cover the pot and bring to a boil. Steam until the fish is just cooked, about seven minutes. (If the fillets are too big, you will have to do this in two stages or in two pots.)
- While the fish cooks, melt the butter in a small saucepan and keep it very hot.
- Remove the fillets from the steamer plate and pour the cooking liquid into the blender; this gives the sauce extra flavor. Blend for 10 seconds, then, with the motor running, add the hot butter in a slow, steady stream. Season with more salt if you like. Spoon the hollandaise over the fish and serve at once.
Nutrition Facts : @context http, Calories 799, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 63 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 32 grams, Sodium 824 milligrams, Sugar 0 grams, TransFat 1 gram
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- Stuff the fish slit with onion and lemon grass. Place the fish in the steamer and steam for 15-20 minutes or until fish is done. Discard the water from the steamed fish and set aside.
- Heat oil in the pan under medium to low heat. Put in the ginger and scallions (reserve some for garnish). Saute for 1 minute. Add in the sauce mixture and cook until boiling, about 2 minutes.
- Pour the sauce to the steamed fish and garnish with the some ginger, scallions and red bell pepper.
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- Prepare a dish large enough to fit the whole fish. Prepare a pot large enough to fit that dish. Make a ring of crumpled aluminum foil to keep the dish afloat and fill the pot with 1-1 1/2" deep water. Start boiling the water.
- Scale and gut the fish. Score it on both sides. Cut lemongrass into 2" long pieces, bruise them. Wash herbs. Stuff kaffir lime, basil leaves, and lemongrass into the cavity of the fish. Place the fish on the prepared plate over boiling water, cover with the lid or a large piece of foil and steam for 20 minutes.
- Meanwhile, follow instructions on the packaging to make Jasmine rice. One cup of dry Jasmine rice will make 3 portions of rice.
- Meanwhile, make the dressing. Bring chicken stock to boiling. You can do it in a saute pan over high heat or in a large cup in a microwave. Peel and finelly chop garlic. Wash and finely chop Thai chilies. Sqeeze juice of 6-7 key limes. Wash herbs and finely chop herbs. First, combine boiling-hot stock, garlic, and chilies. When garlic is lightely cooked, add sugar and fish sauce to stock that is still hot. Stir to dissolve sugar. Add cold key lime juice to bring the temperature down and then add herbs.
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