Thursday, December 27, 2007

Steamed fish rolls with Asian pear strips

Steamed Fish Roll with Pear Strips
Ingredients: thin fillets of cod fish (I use a usual thick fillet available in grocery stores, and fillet it thinner - to get rectangular thin fillets); some enoki mushrooms, some bunshimeiji mushrooms, carrot strips, colored pepper strips, Korean Asian pear strips
(note: quantity estimated based on how much your rolled-up fish can accomodate)

Seasoning/marinade: some salt and pepper, cooking wine, sesame oil

1. Rub some salt and pepper on the fish
2. Place the strips of mushroom, pepper, carrot, pear on one edge(short side) of the fish; then start rolling lengthwise till the other edge. You will get the rolls looking lilke those above.
3. Place the rolls on a plate suitable for steaming.
4. When water for steaming boils, start steaming for 6mins till the fish are almost cooked (turns opaque) and at the last one minute, dash in some cooking wine and sesame oil (spooned over) the fish, and finish steaming for the last minute
5. Serve immediately

Everyone can do this dish. Definitely worth a try. I use frozen cod fillets but those that are claimed to be flash-frozen to retain freshness, and they were...indeed quite fresh.

Seasoning was kept simple so that nothing overpowers; allowing you to taste the flavor of the fish that has been lightly infused with flavors from the vegetables, mushrooms, and pear. The light crisp of the Asian pear was still retained and not all gone in the process of steaming - added a little crisp texture to the tender moist fish rolls. The Asian pear strips also injected a very very light fruity sweet to the fish rolls. They definitely make these savory steamed fish rolls taste...out of the world...delicious. :)

Tag: , ,