For generations, steaming has been recognized as a traditional method of cooking, but only recently has it been fully appreciated as a very healthy way to cook food. The 100 delicious recipes in Steam Cuisine use steamers that are available in cookware stores everywhere.
Steaming is the perfect method for today's fast-paced kitchens. An entire meal can be combined in a steamer and timed effortlessly so that everything is ready at the same time. Steaming requires no additional fat and maintains high levels of nutrients in foods. Using the freshest of ingredients, the combinations are endless and the results irresistible. Opening with an introduction to the range of steamers available plus tips and step-by-step instructions, the recipes run a wide range of international cuisines and tastes.
The Seafood, Meat and Poultry sections include:
Vegetables feature largely in creative recipes, such as:
And, long a classic outcome of steaming, there are many scrumptious desserts:
Efficient, easy, healthy and very tasty, steaming is perfect for today's busy, health-conscious cook. Whether using a bamboo steamer, colander or modern electric steamer, Steam Cuisine is the perfect introduction.
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Jenny Stacey lives in London. This is her seventh book.
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.
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