Steamed whole fish in olive oil
Simple and easy. Geez, it was good! From the aroma that first permeated the kitchen and then the dining room… but the best things were the short cooking time (40 minutes including preparation), the readily available ingredients (these are staples in most pantries), the fancy-free procedure and my family’s appreciation.
My kids and I were watching a Disney TV movie last night called “Eddie’s One Million Dollar Cookout” about a boy torn between his love for cooking and his father’s expectations that he become an exceptional baseball player. He was good at both. But he explained his love for cooking this way, “I like creating something out of nothing.” How true. Like art, cooking is about self-expression. Food is the medium. That little piece of dialogue was playing inside my head all day and I was inspired to create something new for dinner tonight.
This dish was inspired by a sauce for white chicken. In Chinese cooking, white chicken means steamed chicken. My father used to serve white chicken with a special sauce–a mixture of peanut oil, finely chopped ginger and salt. I didn’t have peanut oil. But there was a bottle of olive oil on my kitchen shelf. Olive oil is traditionally used with garlic. The question inside my head was would it be good with ginger as well? No harm in trying. I went a step further. I will not only use ginger, I will use garlic and add plenty of chopped parsley as well. What you see in the photo is the cooked dish that resulted from my little experiment.
Comments
5 Responses to “Steamed whole fish in olive oil”Trackbacks
Some related discussions...-
[...] did a steamed fish experiment and both turned out well — great additions to the older steamed fish recipes in the archive. But there’s so much more that can be done with steamed fish. There [...]
If you want your own pic to show with your comment, go get a gravatar!
Stay updated!
View the archive
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| « Oct | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 | |||||
Cheese – topped buttered vegetables
Beef and tofu with three sauces
Steamed Tilapia
Baked fish and spinach
Paksiw na pata ng baboy
Appetizers
Asian
Birthdays & Parties
breakfast club
cakes
cheese
Chinese
chocolate
Christmas & New Year
Cooking for one
Daddy cooks!
Filipino
Italian Job
muffins & cupcakes
omelet
pasta
salads
School lunchbox
spring rolls
Superb soups
Conversations
- Mia on 'Penne with portobello mushrooms': Hi, I just bought a bag of pre-washed, pre-sliced portabellos and...
- faye on 'Cheesecake with homemade blueberry topping': hi ms connie. wats the difference betweeen ur 2...
- Crisma on 'Chocolate chip cookies with fresh mint': How many cookies were you able to make, Connie? And...
- cia on 'Lemon chicken': can i use the ordinary ginger instead of the turmeric? thanks…
- RobKSA on 'Honey-glazed, herb-crusted whole leg of lamb': Since no pork here in Saudi Arabia, this is a...
Feast Asia
Halang – HalangWhen I first posted a recipe for halang-halang, the only thing I knew about the dish was that it was similar to tinola except... »
Hi Connie,
Your steamed fish looks great! This dish is a regular in seafood restos here in China, but iba siyempre yung mommy ang mag-serve. Expecially with the help of pinoycook (as usual)! I have a question though…. ‘just went to the supermarket to buy my olive oil….. and I saw different kinds – extra virgin olive oil, pure olive oil, cooking olive oil, virgin olive oil, olive oil….. so may choices!! How do they differ?
If you mention “olive oil” in your recipe, which one of these are you referring to?
Olive, I use extra virgin olive oil when no cooking is required (like for salads, pesto, etc). For cooking, I use virgin olive oil.
thanks connie!
Connie, I’ve been looking for a simple fish recepi – ngayon natagpuan ko na. i’ll try it this weekend – just looking at it, nag lalaway na ako.
thx…