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Advice on steaming


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Advice on steaming

ben f | Mar 21, 2003 09:59 AM

Hi All,

I've been gone for awhile but now that the computer is working again, back to chowhound.

Unfortunately I have a somewhat unchowhoundish dilemma. I'm supposed to make a *healthy* dinner tonight, something i'm usually kind of opposed to. I was thinking about some kind of asian steamed fish preparation but having never done that wasn't sure what kind of tricks there might be.

I was intending to thinly matchstick ginger and green onions, and either steam the fish in a steamer with the ginger/scallions on top, or make a bed of the aromatics to lay the fish on, just barely keeping it above the water level.

But I don't really know anything about how long to steam the fish, the differences between whole fish vs. fillets, that kind of stuff.

I also have no idea what I'm going to do as a side. As far as dessert goes it's panna cotta and they can just suck it up and deal, as good as ice cream is after chinese food, panna cotta's better.

any suggestions?


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