I used to order Seafood in White Sauce (served with rice) when I was a teenage. For a long time, I thought it was something difficult to make, but it wasn’t.  I remember I learned how to make it once in a cookery class by blending the butter, the flour and milk together. It was not as hard as I thought. I know I’m trying hard to lose weight and butter is probably not my friend. But I really want to try something else than just stir frying some veggie and shrimps together. I made the white sauce by blending a very very little amount of butter, flour and milk, and add the rest of the ingredients. It was yummy and appealing.  It’s something for a chance.  Besides, it is seafood in a white sauce is very popular Hong Kong dish that I grew up with. I do miss it.  If I had time, I could put the rice in an baking container, pull the shrimp and veggie (with the white sauce) over the rice.  Then sprinkle a bit of cheese on top, and then bake it for a few minutes till the cheese melts. That would be a Baked White Sauce Seafood Rice, super yummy.

Boil carrots first
Add broccoli to the water.
Cook shrimp next
Cook mushroom and add butter and flour
Mix the white sauce well
Add shrimp and veggie back to the pan.
White Sauce Seafood (with Rice)

Ingredients (Serves 2):

  • Shrimp, 1 pound (cleaned and shelled. Or you can use a pound of mixed shrimp and other seafood).
  • Mushroom, 1 pack (pre-cut)
  • Broccoli crown, 1 (about the size of a hand)
  • Carrots, 3
  • Garlic, 2 cloves
  • Butter, 2 tablespoon
  • Chinese cooking wine, 1 Tbsp
  • Cornstarch, 1 tsp
  • All purpose flour, 1.5 Tbsp
  • Milk, about 1-2 cups
  • Chicken powder, 1 tsp

 

Steps:

  1. Cut broccoli into bite size. Cut carrots into bite size. Boil some hot water in a pot. Use high heat.  Put carrots in the pot and let it cook for 5 mins or so.  Add Broccoli to the pot and let it cook with the carrots for another 4 or 5 mins.  Turn off the heat. Drain off the water.  Put it aside.
  2. Finely chopped the garlic. Put it aside.
  3. Mix cornstarch with the shrimp.  In a large pan, spray non-stick oil on it.  Use high heat. Put shrimp in the pan.  Let it cook for one side for a minute or so.  Flip it over to cook the other side for a minute or two. Turn off the heat. Put the shrimp in a plate and put it aside. It’s ok that the shrimp is not fully cooked yet because you will put it back in the sauce to cook more later.
  4. Spray a little bit more oil to the pan. Put mushrooms, garlic and Chinese cooking wine onto the pan.  Stir fry the mushroom until it is cooked.
  5. Add butter and all purpose flour to the mushroom in the pan.  Turn down the heat to the lowest.  Mix the flour to the butter.  Add a little bit of milk at a time, and mix it well until it turns into a sauce.  You can adjust the amount of milk according to the thickness of the sauce you prefer.  Add chicken power, a pinch of salt and pepper, mix it well.  Taste it.
  6. Add broccoli, carrots and the shrimp back to the pan. Mix everything well with the sauce.  Let it cook for 2 minutes or so until the sauce is well mixed and the shrimp is fully cooked.  Turn off the heat. Serve hot.  Serve it with rice.

Happy new year! I wish everything is better in 2011.  First on my list: exercise and eat healthier.  I want to lose weight.  What a great way to kick off 2011 with eating healthier dishes like Scallops and Snow Peas.  I remember I had a bad experience having a scallop dish at a diner.  I know it was my stupid mistake of ordering fried scallops in a diner.  No one ordered seafood at a diner, what was I thinking of.  The scallops were not cooked while the batter outside was completely burnt.  I haven’t tried any scallop for a long long time because of that.  Snow peas are not my favorite either.  But until my friend Margy made me this dish, I had never tried this combination before.  She’s not Chinese but she made an amazing Scallops and Snow Peas dish.  It was cooked just perfectly.  The snow peas were sweet and crunchy.  The scallops were huge and cooked just right, meaty texture and had some sweetness.  I highly recommend the dish.  For a new year, I’m going to be open-minded and try new healthy dishes for a change 🙂

Get fresh large scallops
Scallops and Snow Peas - Yummy

Ingredients (Serves 2):

  • Large fresh scallops, 1 pound
  • Snow peas, ½ pound
  • Carrot stick, 1
  • Garlic, 1 clove
  • Soy sauce, 1 tsp
  • Salt, a dash
  • Pepper, a dash
  • Corn starch, 1 tsp
  • Water, 3 Tbsp

Steps:

  1. Peel and cut carrot into small strips.  Put it aside.
  2. Chop garlic finely. Put it aside.
  3. In a small bowl, add corn starch and water, mix it well. Put it aside.
  4. Pat dry scallops with paper towel.
  5. In a large pan, spray non-stick cooking oil.  Use medium high heat, cook scallops on one side for a 3-4 mins untouched.  Flip the scallops over and cook the other for a few minutes untouched.  Remove the scallops from the pan, put them aside.
  6. Spray a little more oil to the pan.  Add garlic, snow peas, and carrots.  Stir fry it for a couple of minutes.  Add soy sauce and stir fry for another minute.  
  7. Add scallops back to the pan.  Add the corn starch and water mixture.  Add a dash of pepper.  Mix everything well.  Let it cook for a minute or so, or until the sauce thickens.  Taste it.  Add a pinch of salt if needed.  Serve hot.

Christmas is over, and the new year is around the corner.  It looks like people are partying non-stop these days.  At least I know I’ve been eating and eating. LOL.  Here is another great party food – Shrimp Cocktail.  Everyone loves shrimp cocktail.  A lot grocery stores sell shrimp cocktail in a round plastic box.  Those are not so good.  Some of the texture was kind of slimy like a raw shrimp.  I’m not a fan of raw seafood.  So, that would be yucky for me.  The shrimp cocktail offered in most of the fancy restaurants are really big and succulent, but they are expensive.  I remember having a dinner at Marc Charles steak house.  They charge the shrimp cocktail by the piece.  I think each shrimp is like US$7 or $8 dollars.  So how many can we order? We can’t get one or two, that’s awful.  Hahahahaha.  Anyway, I learned how to make shrimp cocktail at home after that.  These days, I would bring some shrimp cocktail to friends’ parties.  It’s inexpensive to make if you can get some good shrimp.  I usually would go to a Chinese grocery store to get the big shrimp as the shrimp is a lot bigger than what I can get from a regular American grocery store, and the price is cheaper too.  So for $10 or less, I got myself a fancy appetizer that feeds at least 3 or 4 people 😀 

Use really large shrimp
Peel and clean shrimp first
Poach shrimp for 2 mins

Put shrimp in a bowl of ice water
Shrimp Cocktail

Ingredients:

  • Large shrimp, 1 pound
  • Water, 4 cups
  • Ice cubes, plenty

 

Steps:

  1. Shell and devein the shrimp first.
  2. Prepare a large mixing bowl with ice cubes and cold water.
  3. In a large pot or pan.  Add 4 cups of water in it.  Use medium high heat. Boil the water first.
  4. When the water is almost boiling, add shrimp to it.  Stir/flap the shrimp a few times so that it cooks evenly.  Cook it for 2 mins or until it turns solid in color (not translucent).  
  5. Use a drainer or a ladle with holes, put shrimp in the large mixing bowl with ice cubes.  This will stop the cooking right away.  Let the shrimp soak in the water for a few minutes or until it is cold enough.  BTW, the water in the pot has a lot of flavor, you can save that for making soup. Just make sure you heat up the water until it boils before you put it away in the refrigerator for later use.
  6. Discard the ice water and ice cubes.  Serve the shrimp with cocktail sauce.  You can chill the shrimp a bit more in the refrigerator if needed before serving.

It’s almost Thanksgiving in US.  While everyone is getting ready for the big turkey dinner, I could really care less about having any turkey. LOL.  It took me couple of days to prepare for the Thanksgiving dinner.  I got my shopping list, I had to make sure I got to the grocery store at least a week ago to get a good size turkey, ie, whatever smallest one I could get. LOL.  I had to defrost the bird a couple of days before. I had to get up early to start cooking the bird, the stuffing, the side dishes, the pies, … And guess what?  Everyone ate a couple of pieces of turkey, a little bit of everything.  There were just too much leftovers after that.  It would be a waste to throw them out, and yet no one wanted to see or hear anymore turkey after Thanksgiving.  See, too much stress.  I really can skip turkey if I could.  I prefer the Chinese gathering food instead, something like hot pot.  There is nothing like hot pot in my opinion.  Besides a lot of varieties of food, it is really the atmosphere that I missed.  Friends and family gathered around the table, we each make our own food, we eat a little bit, we talk more, we drink more.  It would be a relaxing dinner. I would forget about crazy work or stress.  We dedicated a few hours to spend with each other, and catching up.  That is truly wonderful. The best part is that whatever leftover, we can cook it for only one more meal and it would be gone forever, not like the turkey dinner leftover that I had to convert it into countless meals like turkey soup, turkey sandwich, turkey pot pie, … You know what I mean.  LOL.

A lot of food for Chinese hot pot
Chinese daikon radish and sweet corn soup base
A lot of vegetable and different kinds of mushrooms
Must have different kinds of balls - fish balls, fish cakes, beef balls...
Another must haves - good cut of beef

My god, what a week!  I’m glad it was over.  I was working like non-stop to meet my deadline. It was stressful.  But I still pushed myself an hour to exercise, and watched out for what I ate and the portion that I ate. I lost 3 pounds this month. I am happy.  Even though it wasn’t like a big loss in pounds, but I notice my tummy is getting smaller.  The best of all, my clothes are not as tight!! 😀  I’ve been making a lot of Chicken and Broccoli and Shrimp and Asparagus. These two became my major healthy dishes.  Both are super easy to make.  I served them with brown rice.  Half an hour was all I need to make the dinner from scratch. I can’t complain.  The only part that I cheated was using read-made rice that can be prepared in the microwave for a few minutes. Hahaha..  But I think even if I made the rice in a rice cooker, it would just add 5 minutes to rinse the rice, it shouldn’t be a big deal.  I got all my ingredients for the dish from Trader Joe’s.  I got a bag of frozen jumbo shrimp that was peeled and cleaned, a bag of mushrooms that was sliced, and some asparagus.  Now you know why this dish is so easy. There isn’t much preparation needed. Just stir fry everything and add a sauce, that’s pretty much it.

All ingredients: Shrimp, asparagus, mushrooms
All ingredients: Shrimp, asparagus, mushrooms
Cook shrimp first with garlic
Add mushrom and asparagus
Add sauce, then add shrimp back to the pan
Stir fried Shrimp and Asparagus, yum!

Ingredients (Serves 2):

  • Big shrimp, 1 pound (if you get the peeled and cleaned ones, that would save you more time)
  • Mushrooms, 1 package (I got a pack that was already pre-sliced)
  • Asparagus, a big bunch
  • Garlic, 1 or 2 cloves
  • Chinese cooking wine, 1 Tbsp
  • Fish sauce, 1 tsp
  • Oyster sauce, 1 tsp
  • White pepper, a dash
  • Corn starch, 1.5 Tbsp
  • Water, 5 Tbsp

Steps:

  1. Peel and clean shrimp.  Pat dry with a paper towel. Put it in a bowl.  Add a teaspoon of cornstarch and a dash of white pepper to the shrimp.  Mix it well. Put it aside.
  2. Slice mushrooms. Put it aside.
  3. Rinse asparagus. You may want to get rid of the rough part.  Just gently hold the asparagus towards the bottom end, then break it. Wherever it breaks, the bottom part is the tough part that is not so edible, discard that.  Cut asparagus into halves (about 3 or 4 inches long).  Put it aside.
  4. Finely chop 1 or 2 cloves of garlic. Put it aside.
  5. Prepare for the sauce: add Chinese cooking wine, fish sauce, oyster sauce, 1 Tbsp of cornstarch, 5 Tbsp of water in a bowl. Mix it well, put it aside.
  6. Use a big frying pan. Spray non-stick cooking oil.  Use high heat. Add garlic and shrimp to the pan.  Lay the shrimp flat in one layer.  Let it cook for a minute or so.  Flip it over to the over side, it cook for 1 to 2 minutes.  Remove the shrimp from pan.  Note you don’t need to fully cook the shrimp because we will add it back to the pan later.  So don’t worry about it.
  7. Add mushrooms and asparagus to the pan.  Note you don’t need to clean the pan after cooking the shrimp, that’s the beauty of it.  Stir fry the asparagus and mushroom for 2 to 3 minutes or until it get softens.
  8. Add sauce to the pan.  Mix it well with the mushroom and asparagus.  Cook it for a minute or so.  Add shrimp to the pan.  Mix everything well. Cook it for another minute or until the sauce thickens.  Taste it. Add a dash of salt if needed.  Add a little bit of water if the sauce gets too thick. Adjust according.  Serve hot.

OMG, what a week!  I was completely buried with deadlines at work and assignment stuff for school.  Plus, I’m forcing myself to spend an hour exercise per day.  I probably got 3 hours of sleep per night for the whole week.  Yet, I still try to make some dinner instead of getting pizza.  What I made for dinner was all easy stuff, something like Unagi-don, a Japanese grilled sea eel with rice.  EEL????  Eeeewww!!!  Yes, it is a long and round snake-looking fish.  Sound yucky right?  I remember watching my grandpa killed an eel when I was a kid.  I won’t go into details.  But it wasn’t something I could do.  I am glad that the eel I got was already cleaned, filet, and actually completely cooked.  To me, eel is very yummy.  It has a very soft white flesh.  I got this one from the refrigerated/frozen food section of a Chinese grocery store.  It is packed in a plastic bag.  Eel is usually relatively expensive.  I think it was like $7 for the one I got.  But still, it is still a lot cheaper compare to having the same dish (unagi dinner) at any Japanese restaurant.  The unagi dinner was served with some white Japanese rice on a bottom of a fancy Japanese box or bowl, then the fish was placed on top of the rice, and a few pieces of pickled vegetable was placed on the side of the fish.  That was it.  And they would easily charge you $20 for that.  It is probably the easiest dish to make at home.  The ready-made unagi I got is already cooked.  It was grilled with teriyaki sauce, very tasty.  I cut a small corner off from the bag.  Put the whole bag in the microwave. A minute or two later, the fish is ready.  Then I heat up some ready-made rice for couple of minutes in the microwave.  So, no more than 5 minutes, my dinner is ready!  Thank god for the microwave!!   

 

Fully cooked unagi in a bag
Unagi dinner, served with rice and pickled vegetable

Ingredients (serves 1 or 2 depending on how big a piece of fish you prefer):

  • Eel, 1 pack
  • Ready-cooked rice, 1 pack (you can get it from any grocery store.  It just need to be heated up in a microwave)
  • Optional: some pickled vegetable (it is usually served with some yellow pickled Japanese radish.  I didn’t have that at home, I served it with some Chinese pickled vegetable instead)
  • Optional: some vegetable (I stir fried some chinese broccoli, you can use regular broccoli or whatever you prefer)

 

Steps:

  1. Put the ready-made rice in the microwave.  Follow the cooking instruction of the ready-made rice.  Different brand has different instructions.  When the rice is done, put it on a serving plate or some fancy bowl.
  2. Cut off a small corner of the bag of the unagi so that it can vent out steams when heated.  Put it in the microwave and heat it up (with the bag on) on high temperature for 1 minute.  Then check if it is warm enough or not.  Repeat for 30 seconds if needed.  Remove fish from the bag.  Cut it into halves.  Place fish on the rice.  
  3. Optionally, add pickle vegetable on the side. 
  4. Optionally, you can serve it with some stir-fried vegetable like I did. That probably takes 5 mins to cook it.

I’m guilty of eating bad this week.  I was totally buried on my day job, and had 0 time to cook.  I ate all sorts of junk like pizza, and take out.  I had pork fried rice the other night from a take out place. It was greasy and had no taste, pretty gross.  I finally get sometime to cook tonight after golf.  I made a simple Shrimp Fried Rice.  I used brown rice instead of white rice.  I sprayed a little bit of oil when I fried it.  I used soy beans instead of peas.  I never like peas, I don’t know why.  Soy beans gave extra fiber and protein to the dish.  It was a quick fix meal ready in 20 minutes.  And it was yummy and healthy.  I need a lot of catch up this week since I ate bad last week.

Add carrot, onion, soy beans first
Add shrimp
Add rice
Add an egg in the middle, fold the rice in. Mix it well
Add an egg in the middle, fold the rice in. Mix it well
Easy shrimp fried rice

Ingredients (serves 1 hungry portion or 2 side dishes portions)

  • Cooked brown rice, 2 cups
  • Uncooked shrimp, ½ pound, peeled
  • Carrots, 1
  • Onion, 1 small, chopped
  • Soy bean, 1/2 to 1 cup (I used 1 cup)
  • Egg, 1
  • Scallion, 2 stalk
  • Garlic, 1 clove
  • Chinese cooking wine, 1 Tbsp
  • Oyster sauce, 1 Tbsp
  • White pepper, a dash

Steps:

  1. Preheat leftover cooked brown rice in the microwave oven for a minute or until it is warm enough.  Put it aside
  2. Chop scallion into dices.  Put it aside.
  3. Cut carrots into cubes.  Put it aside.
  4. Cut onion into dices.   Put it aside.
  5. Finely chop garlic.  Put it aside.
  6. In a large non stick frying pan, spray a little bit of cooking oil to cover the pan.  Use high heat.  Add garlic, onion, carrots and frozen soy beans to the pot.  Stir fry for 2 minutes.  Add Chinese cooking wine.  Let it cook for another minute.
  7. Add shrimp to the pot. Stir well. Let it cook for couple of minutes until it is cooked.
  8. Add rice.  Mix it well with all the ingredients.
  9. Add an egg in the middle.  Fold the rice from the side into the egg.  Mix it well eventually.  Let it cooked for a minute.
  10. Add oyster sauce and a dash of white pepper, mix it well.  Taste it. Add a dash of salt if needed.  Turn off the heat.  Add chopped scallion.  Mix it well.  Serve hot.
August 23, 2010

I love mussels.  I should say I love any shellfish.  I still remember the first time I tried mussels. My friend bought a bunch of huge green shelled New Zealand mussels from a seafood store.  She got so much that she was willing to sell some to me.  So I got a couple of dozen from her.  I had never cooked mussels before.  She suggested me to soak the mussels in water for an hour or so.  Then put them in a toaster oven.  Let it cook until the shell opens. Then add a little bit melted butter.  It was super simple and soooooooo delicious.  Each mussel was huge, like 3 inches long.  I really crave that freshness of mussels.  I tried mussels in some restaurants in US, but all of the mussels were very tiny.  The other day, I came across the seafood counter of the Chinese grocery store and found some frozen mussels.  I thought I could give it a try.  HUGE mistake.  The frozen mussels were edible.  But the texture were very semi-ok because it  didn’t taste fresh at all.  Next time, I will remind myself never to get any mussels from a box.

Don't buy mussels in a box!!! It wasn't good
Cook onion and garlic first
Cook onion and garlic first
Add wine and water
Add wine and water
Mussels in White Wine Sauce

Ingredients:

  • Mussels, 2 pounds
  • Onion, 1 small, chopped
  • Garlic, 2 cloves, chopped
  • Chicken powder, 1 tsp
  • Parsley, 2 stalks
  • White wine, 1 cup
  • Water, 1 cup
  • Butter, 2 Tbsp
  • Lemon Juice, a few drops (Optional.  I probably use 1 tsp)

Steps:

  1. Let mussels soak in water for couple of hours for clearning.
  2. Finely cut onion into tiny pieces, put it aside.
  3. Finely chop garlic. Put it aside.
  4. In a large pan, add butter to the pan. Use medium heat.  Add onion and garlic to the pan.  Let it cook for a minute or two.
  5. Add water, white wine, chicken powder and parsley to the pan.
  6. Add cleaned mussels to the pan.  Let it cook for about 8 mins.  Make sure all the shells are open.  Squeeze a few drops of lemon juice to the pan.    Serve hot.

I missed mom’s cooking especially her oyster cakes.  Unlike most oyster cakes that taste like omelets, mom’s oyster cakes have no eggs in it.  Mom’s just tastes like oyster and a little bit of scallion and parsley.  It was so simple, and yet sensationally delicious.  I have tried a lot of oyster cakes in my life.  I have never found one that ever came close to mom’s version.  I called her the other day and asked her for her recipe.  I really wanted to make this.  But guess what?  I didn’t have the exact ingredients.  So I substituted some.  She used small oysters.  I used the big oysters and cut them in pieces.  She used potato starch.  I used a combo of cornstarch and all purpose flour.  My version turned out OK and edible.  But of course, it was nothing like mom’s specialty oyster cakes.  Maybe some recipe like this was not meant to be altered, or it won’t be special recipe no more. LOL. I think the big oysters I used were not a problem.  The key was probably the potato starch.  Mom’s version got a crispy edge and mine was not crispy at all.  I think it was because regular all purpose flour did not give a crispy texture compare to the potato starch.  I’ll remember to get potato starch from a Chinese grocery store next time.  I would certainly make this dish again. YUM.

Oysters sold in a glass jar

Clean oysters a few times
Clean oysters a few times

Add flour, parsley, scallion, fish sauce and pepper
Add flour, parsley, scallion, fish sauce and pepper

Lay oysters flat on the pan

My Oyster Cake

Mom's oyster cakes

Ingredients (serves 2):

  • Oyster, 1 pound (prefer small oysters for this.  Big oysters are ok, you have cut them into pieces after you cleaned them)
  • Scallion, 2 stalks
  • Parsley, a small bunch
  • Potato starch, 2 – 3 Tbsp
  • Fish sauce, 1 tsp
  • White pepper, a dash
  • Chinese cooking wine, 1 tsp

 Steps:

  1. MUST CLEAN oysters first.  This is important.  Put the oysters in a large container.  Fill it with water to cover the oysters.  Add a pinch of salt.  Rub the oysters gently.  The water would look cloudy. Discard the water.  Rinse the oyster for 5 or 6 times until the slimy stuff is gone.  Put the oyster in a colander, and let it drain.  There may be some moisture in the oysters, that’s ok. It does not need to be completely dry.  Put oyster in a mixing bowl.  If you are using big oysters like me, cut the oysters into smaller pieces.  I cut each oyster into 3 or 4 pieces.   
  2. Cut scallion into dices, add it to the oysters.
  3. Cut parsley into small pieces, add it to the oysters.
  4. Add two tablespoon of flour first and see if it covers the oysters.  Gradually add a little bit more flour if needed.
  5. Add fish sauce, scallion, parsley, Chinese cooking wine, a dash of pepper to the mixture. Mix it well.
  6. Use a non-stick frying pan.  Spray oil.  Use high heat.  Add oyster mixture to the pan.  Make it flat like a thin layer.  Let it cook untouched for 5 minutes or so.
  7. Spray some oil on the top side of the oyster cake before flipping it over.  Cook the other side for another 5 mins or so.  Serve hot.  Taste it. If you need it more salty, drizzle a few drops of fish sauce on top.

It’s a lazy Sunday, and I’m not playing golf today.  I played yesterday, I totally sucked.  It’s alright, I’ll keep doing it cos I need some regular exercise anyway.  I weighed myself the other day, and I wasn’t happy about it.  I have to do something.  I am going to eat more fish or seafood and cut back on the meat.  I was so tempted to get a piece of steak at the grocery store yesterday but I talked myself out of it.  I haven’t made salmon for a long time.  So I got a piece of salmon, and some veggie.  I usually cook the salmon on a grill or pan fried it.  That was very yummy and juicy.  One time my coworker went to a grocery store near work.  He told me that we can get cooked fish from the fish counter. I was shocked.  We went there, we each picked a piece of fish (uncooked, of course), then the guy at the fish counter would cook it for us with no extra cost, either deep fried, or steamed.  I bought a piece of salmon there, and I had it deep fried.  I was worried that they steamed it too long and make it dry.  I have never had steamed salmon before. I wasn’t sure if it would be good or not.  My coworker had his salmon steamed with some spices.  He cut a small piece for me to try.  It was not bad, a little bit dry as I predicted. LOL.  Yesterday I thought I may try to steam the fish myself, and add some Chinese flavor in it.  I added some black bean sauce, and steamed it for just under 10 mins.  The fish was very moist.  I liked it.  This morning, I put some leftover in the congee.  It was really delicious and healthy.  Besides, I did kick my own ass and did an hour p90x. I felt GREAT!!

 SteamedSalmon1

 
Add black bean sauce mixture
Add black bean sauce mixture

 

  

Add scallion after the fish is cooked
Add scallion after the fish is cooked

  

Steamed Salmon with Black Bean Sauce
Steamed Salmon with Black Bean Sauce

Ingredients (Serves 2):

  • Salmon, about 1 pound
  • Black bean sauce, 1 tsp
  • Oyster sauce, 1 Tbsp
  • Soy Sauce, 1 tsp
  • Water, 1 tsp
  • Black pepper, a dash
  • Cornstarch, 1 tsp
  • Scallion, 2 stalks

 

Steps:

  1. Prepare the sauce first.  Finely chop the garlic. Put it on a bowl.  Add black bean sauce, oyster sauce, soy sauce, black pepper, water and cornstarch to the bowl.  Mix them well.
  2. Prepare a steamer:  Add enough water to a pot.  Bring it to a boil.
  3. If the fish filet is very thick (say an inch thick) like the one I got, you can use a knife to cut a few slit on the fish so that it will get cooked faster.  Put salmon on a plate that will fit into the steamer/pot.  I just fold a piece of aluminum foil as a container.  It works too.
  4. Pour the sauce onto the fish.
  5. When the water boils in the steamer, put the fish in the steamer and let it steam with a lid on for 9 mins.
  6. While the fish is steaming, cut the scallion into thin strips or dices.  Put it aside.
  7. After 9 minutes, add scallion to the fish.  Put the lid back on.  Count 30 seconds. Turn off the heat immediately and serve.