Steamed fish. Prepared by Eileen with Vivian's recipe. PG photo.
Vivian Huang’s Delicious Steamed Fish
1/2 pound cod fish (loin)
2 tablespoons finely grated fresh ginger
5 scallion (3 thinly sliced on the diagonal & 2 for garnish)
1 1/2 tablespoons of fish soy sauce or oyster sauce
3 tablespoons chicken stock
2 1/2 tablespoons extra virgin olive oil
1 clove garlic finely grated *
Place fish on a microwave safe plate and top with 1 tablespoon ginger and garlic. Cover completely with plastic wrap and microwave for 4 minutes on high.
Sauce:
Heat oil in a small sauce pan until it simmers. Add remaining ginger and sliced scallions.
Add fish sauce and stock. Simmer for 2 minutes.
Remove plastic wrap from fish. Pour any juices from the fish into the sauce pan and simmer for another minute. Pour the sauce over the fish, garnish with the 2 whole scallions.
Serves 2
* Vivian’s recipe did not contain garlic; that was my addition (Eileen Goldfinger, food editor @Blogfinger).
Editor’s Note: Vivian Huang is an expert in Chinese cuisine. She is not a professional chef, but she is an excellent home cook who was born in Taiwan. This recipe is a superb example of heart-healthy cooking. The fish is steamed. Cod fish is low in cholesterol, high in protein, and rich in nutrients such as calcium and potassium.
A small amount of extra virgin olive oil is used in the recipe which, in the prevention world, is considered to be a “good oil.” Ginger has been utilized for centuries for its medicinal benefits, and garlic is an herb with reputed health benefits in heart disease. The recipe is low in fat and calories and it contains, of course, omega-3 fish oils.
Note that Paul Goldfinger, MD and Eileen Goldfinger have written a book called “Prevention Does Work:A Guide to a Healthy Heart.” Eileen’s recipe section stresses sea food preparation. The book is available at Amazon.com, BarnesandNoble.com and the Comfort Zone in Ocean Grove, N.J.
MUSIC. If you want some authentic Chinese sea food, you should take a slow boat to China with a really good friend, catch the fish yourself, and let the crew prepare it. Then eat it under the stars. Here is Renee Olstead with Carol Weisman: – PG
