Steam Cuisine: Full Steam Ahead with 100 Delicious Recipes for a Healthier Diet - Hardcover

Shaw, Celia

Hardcover

ISBN 10: 1840922036 ISBN 13: 9781840922035

Publisher: Apple Press, 1999

Synopsis

This guide to steaming contains over 100 recipes and covers the various types of steamers available. It also includes information on quantities and cooking times, a full glossary of ingredients and suggestions for good substitutes.

About this title

About the Author:

Jenny Stacey lives in London. This is her seventh book.

Excerpt. © Reprinted by permission. All rights reserved.:

Orange and Ginger Marinated Whitefish
Makes 4 servings

The bright colors of orange segments and shredded green onion liven up steamed whitefish fillets.

4 whitefish fillets, skinned, about 6 ounces each
Juice and zest of 1/2 medium orange
1/2-inch piece of fresh ginger, peeled and grated
2 garlic cloves, crushed
4 scallions, shredded
1 medium orange, segmented
4 tablespoons dry white wine
2 tablespoons butter
1 tablespoon minced fresh chives

Rinse the fish under running water and pat dry. Place in a shallow glass dish such as a pie plate. Mix half the orange juice and zest, all of the ginger, garlic and scallions and half of the orange segments in the dish. Cover and marinate for 1 hour, turning occasionally.

Remove the fish, orange and scallions from the dish, reserving the marinade. Place in a wax paper lined steamer tray. Cover with a tight-fitting lid and steam for 10 minutes.

Pour the reserved marinade into a small saucepan with the remaining orange juice, zest and wine. Bring to a boil and boil rapidly for 2 to 3 minutes to reduce. Remove from heat. Stir in the butter to give a glossy sauce. Serve the fish with the sauce and garnish with the chives and orange segments.

About this edition

• Publisher: Apple Press
• Publication date: 1999
• ISBN 10: 1840922036
• ISBN 13: 9781840922035
• Binding: Hardcover
• Number of pages: 128