After the excess of the Christmas period this is a light yet comforting Chinese steamed fish recipe. I use cod but you could use any firm white fish such as bream, snapper or ling.
2 tbs light soy sauce
1 tsp white sugar
1/2 tsp sesame oil
5 cm piece root ginger, peeled
4 x 200 g white fish fillets, such as cod, snapper or ling
100 ml chicken stock
3 tbs Shaoxing Chinese rice wine
4 baby pak choi, quartered
4 large spring onions, very thinly sliced
2 tbs peanut oil
coriander leaves, to garnish
plain boiled rice, to serve
Combine the soy sauce, sugar and sesame oil in a jug. Stir well to dissolve the sugar and set aside.
Cut the peeled ginger into thin slices and then into thin strips or julienne. Place the fish on a deep heatproof plate (an enamel plate is ideal – or use foil to shape into a bowl) set in a large bamboo steamer. Scatter over half the ginger and pour in the stock and rice wine.
Top the steamer with a lid and place over a saucepan of lightly simmering water. Cook for 5 minutes and then carefully pop the pak choi into the steamer over the fish. Cover and cook for a further 2 minutes or until the fish is cooked.
Place the peanut oil in a small pan and heat gently until the oil is hot and starting to shimmer.
Transfer the fish and pak choi to serving plates, scatter over the remaining ginger and the spring onions and immediately pour over the hot oil, to soften the ginger and onions. Sprinkle over the coriander and serve with small bowls of rice.
The first of my monthly Cook Club courses took place last week with great success. The concept of cook club is to offer people who live locally in SW France the chance to join me for a 4 hour cooking session and learn to cook dishes from around the world and craft their culinary skills with courses on all food subjects. Living here in France is great but occasionally we all yearn for something else and so we began with Asian noodles.
On the menu this week were Salmon and spring onion gyoza, Steamed scallop and chive dumplings, Green papaya, crispy pork and vermicelli noodle salad and a classic Prawn pad Thai (stir-fried noodles).We began by filling the gyoza wrappers and dumpling wrappers and made up their delicious but totally different sauces. Next came the green papaya salad which we left to one side, ready to assemble just before lunch, whilst we finished off prepping up the Pad Thai. After a full-on morning of cooking and learning about noodles we sat down together to enjoy the fruits of our labours……….. delicious!
Trim the scallops, cutting away the grey muscle attached at one side and cut into small dice. Place in a bowl with the bean shoots, garlic, chives, soy sauce, oyster sauce and sesame oil and stir well.
Lay the wrappers flat on a board and place a teaspoon of the scallop mixture in the center. Brush around the edges with a little water and draw the sides up and around the filling pressing together to seal. Transfer each one to a baking tray lined with baking paper.
Pop the base of each dumpling in a dish of oil and transfer to a medium-sized bamboo steamer. Cover and steam over a pan of simmering water for about 8-10 minutes until firm and cooked through. Serve with the dressing, garnished with shredded spring onions.
Szechuan chilli dressing
50ml sunflower oil
1 teaspoon dried red chilli flakes
1 tablespoons light soy sauce
1/2 tablespoon black vinegar
1 teaspoons caster sugar
¼ teaspoon Szechuan pepper
Heat the oil in a small saucepan until it just starts to shimmer, remove from the heat and stir in the chilli flakes. Set aside for 30 minutes and then strain through a fine sieve into a clean bowl. Stir in all the remaining ingredients and serve as required.
If you are making ahead of time omit the pepper, adding it just before serving
Salmon and spring onion gyoza
125 g skinless salmon fillet, boned
1 spring onion, trimmed and thinly sliced
1/2 tablespoon Mirin
1/2 tablespoon light soy sauce
10-12 gyoza wrappers
1/2 tablespoon sunflower oil
black sesame seeds
Cut the salmon fillet into small dice and place in a bowl. Add the spring onions, Mirin and soy sauce and stir well to combine.
Using 1 wrapper at a time, lay flat on a clean board and place a spoonful of the salmon mixture on one half of each wrapper. Dampen the edges with water, fold in half and turn edges over, pressing together well to seal.
Heat the oil in a non-stick frying pan and fry the gyoza on one side until really browned. Add 100ml water and simmer, partially covered for 3 minutes until the water is evaporated. Fry for a further 1 minutes until crisp. Transfer to serving dishes and drizzle over the dipping sauce.
Noodle dipping sauce
Makes: 150 ml
100 ml dashi stock
11/2 tablespoons Japanese soy sauce
11/2 tablespoons Mirin
1/4 teaspoon caster sugar
Combine the dipping sauce ingredients together and chill until required. This will keep indefinitely in a screw top jar in the fridge.
Green papaya and crispy panchetta salad
150 g dried rice vermicelli noodles
150 g pancetta, diced
150 g green papaya, peeled, halved and seeded
1 cucumber, seeded and thinly sliced
a good handful fresh mint, coriander and Thai basil
125g grape cherry tomatoes, halved or quartered
2 tablespoons fish sauce
2 tablespoons palm sugar
2 tablespoons fresh lime juice
2 red bird’s eye chillies, thinly sliced and seeded if wished
4 tablespoons dry roasted peanuts, finely chopped
1 tablespoon roasted rice powder
crispy fried shallots, to serve
Place the noodles in a large bowl and pour over boiling water to cover. Soak for 20 minutes until just tender. Drain and then dry the noodles on a clean tea towel and place in a large bowl.
Dry fry the panchetta in a small frying pan over high heat until crisp and golden. Set aside to cool.
Thinly slice the papaya and cut into long thin strips or julienne. Add to the noodles with the cucumber, herbs, cherry tomatoes and panchetta.
Whisk together the fish sauce, sugar and lime juice and stir until the sugar is dissolved. Add to the salad, toss well and divide between plates. Top with the peanuts and powdered rice. Serve with crispy fried shallots.
Prawn Pad Thai
90g dried rice stick noodles
6-8 medium raw prawns, peeled and de-veined
2 tablespoons fish sauce
1 tablespoons grated palm sugar
1 tablespoon white sugar
1 tablespoon tamarind water
4 tablespoons peanut or vegetable oil
125 g firm tofu, diced
2 red shallots
2 garlic cloves or 1 small bunch garlic chives
1 egg, lightly beaten
1 tablespoon dried shrimps (see Store Cupboard ID pages)
a pinch cayenne pepper
125 g bean sprouts, trimmed plus extra to serve
lime wedges, to serve
Place the noodles in a bowl and cover with boiling water. Leave to soak for 20 minutes stirring to ensure they separate. Drain well. Prepare the prawns. Shell and remove the black vein from the back, wash and pat dry.
Place the fish sauce, palm sugar, white sugar and tamarind water in a small saucepan and stir over a low heat until the sugar is dissolved. Simmer for 2 minutes and then remove from the heat.
Heat 2 tablespoons oil in a wok, add the tofu to the pan and stir-fry for 4-5 minutes until crispy. Remove from the pan.
Add the prawns (with a little extra oil, if needed) and stir-fry for 2 minutes until pink, remove with a slotted spoon.
Add the shallots and garlic to the pan and fry over a medium heat for 30 seconds and pour in the beaten egg. Lower the heat and cook, stirring gently for 10 seconds until starting to set.
Return the tofu to the pan along with the cooked prawns, dried shrimp and noodles and stir-fry over a high heat until the noodles start top brown.
Add the sauce and a pinch of cayenne stirring constantly, until everything is heated through. Stir through the half beansprouts.
Transfer to a platter and sprinkle over the remaining beansprouts, peanuts, coriander and cayenne pepper and serve with lime wedges.