Orthodox Treatment In Complementary Therapies

Pomfret (fish dish) Steamed Chinese

This is one of my favorite dishes in China. Having a very brief .. Gourmet, my taste buds remember a wonderful meal in Hong Kong. Alone at the table, not speaking a word of Chinese in the neighborhood where my steps me astray, I found a restaurant whose affluence and incredible activity made me guess that he had to cook well beautiful things.
After 4 days in Hong Kong, I knew the difficulty to be used in gargottes where staff do not speak a word of English. I walked around the room of the restaurant, putting my nose into each dish by asking the server that suit me to kindly note the name. Then, by forcing me way into the kitchen despite protests from the server, I finally succeeded, with lots of signs and a continuous flow of information in English, to align my table, four or five dishes which my taste buds still retain to this day, the indelible mark.


After the tough battle, the servers at the end of service had gathered around me to see taste and eat what I ordered. No grudge for a penny, one of the servers had even agreed to scribble on my travel, the name of fish dish I tasted. If someone beating the Chinese was kind enough to translate it ... (If it is, I have carefully scribbled an insult, which is the revelation made me 15 years later)



So here is a fish special, the Pomfret. Unfortunately, we do lies in our lands and frozen. But I tried the same thing with turbot (if not sole), it works just the same. The flesh is very delicate and tasty, very fragile too.

Ingredients

• 2 Pomfret (sold frozen in Paris Store)
• 4 cases of sesame oil
• 6 cases of Dark Soy Sauce
• 1 / 2 stalk celery
• 1 stalk leek (optional )
• 4 shiitake mushrooms and fragrant found either dried or fresh from the premiere
• 1 packet of rice vermicelli transparent (angel hair)
• 6 stalks spring onions
• 4 cases of chopped ginger into thin strips 1 mm side
• 2 cases coriander pepper
• 
  

Preparation

• Wash Pomfret. Make an incision under the "gorge" and slide their fingers to remove the entrails. Thoroughly rinse the inside. For thawing, the preferred temperature and time
• Peel ginger and cut into thin strips 1 mm side
• Cut the leek into pieces 5 cm long, and prepare a julienne
• Cut the spring onions cut into 5 cm long, keeping the green
• If the mushrooms are dried, leaving them to soak for 15 minutes in hot water, then cut into 1 mm thick
• Cut the celery into half inch section of a long
• Soak the noodles in a bowl of warm water for 15 minutes
• Prepare 2 steamer baskets for cooking: lay a sheet aluminum foil. Mix celery, mushrooms, ginger, leeks and spring onions. Put some inside Pomfret, and allocate the rest above and below the fish.
• Salt and pepper inside of fish
  
• Place fish in basket, and add the noodles over. Then top with the coriander. Pepper again
  
• Mix sesame oil and soy sauce and pour over fish.
• Bend the edges of the aluminum to leave the way open for the steam, but do not close the curl.
• Stack the baskets, put the lid wicker top.
• Heat water to boil and steam for 20 good minutes.
• From time to time, take some cooking juices to baste the fish. Serve immediately

And here. The photo does not recognize this dish, but I assure you it is delicious. Pomfret's flesh is very fine (like that of Turbo) and the noodles are swollen with juices.