Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 Tofu with Ginger and Black Bean Sauce http://steamykitchen.com/14930-tofu-with-ginger-and-black-bean-sauce.html http://steamykitchen.com/14930-tofu-with-ginger-and-black-bean-sauce.html#comments Tue, 12 Apr 2011 15:24:40 +0000 http://steamykitchen.com/?p=14930 A wonderful and hearty vegetarian dish! Tofu with Ginger and Black Bean Sauce recipe is on my other site, New Asian Cuisine.

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tofu ginger black bean sauce

A wonderful and hearty vegetarian dish! Tofu with Ginger and Black Bean Sauce recipe is on my other site, New Asian Cuisine.

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Steamed Fish with Black Bean Sauce http://steamykitchen.com/13688-nobu-chilean-sea-bass-black-bean-sauce-recipe.html http://steamykitchen.com/13688-nobu-chilean-sea-bass-black-bean-sauce-recipe.html#comments Sun, 06 Feb 2011 16:27:37 +0000 http://steamykitchen.com/?p=13688 Recipe for Steamed Fish with Black Bean Sauce from Nobu The Cookbook.

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My girlfriend and I cheated on our husbands and dated a crazy Gnome, who hosted our trip.

Wendy, one of my best friends and I were whisked away to NYC for a 4-day vacation to celebrate NYC Restaurant week, featuring over 200 restaurants in NYC with prix fix $24.95 lunch and $35.00 dinners. Fancy restaurants like Nobu, Bar Basque, Adour Alain Ducasse and Aquavit participate! UPDATE: Restaurant Week has been extended until Feb 27, 2010

What we didn’t expect was the crazy cold weather – we’re Florida girls and we’re used to flip flops in January. In fact, this was taken a couple of weeks ago:

And this was NYC when we arrived, in between 2 huge storms.

So we bundled up as warm as we could – I have like 24 layers on – which meant that I couldn’t button up my big coat. Which meant that the 24 layers were useless. That hats? Useless because they didn’t cover our ears.

Found lovely earmuffs that made me look like a Chinese Princess Leia

One word: DORK.

Another made me look like a Smurf, which actually might not have been too bad, since we were going on a date with the tall hat-happy Gnome.

But in the end, we ditched the whole hat idea (vanity trumped warmth) and it was okay.

When our date finally arrived (he was late and I thought he stood us up!) he was so incredibly polite – what a gentleman.

Gnome likes to eat.

Our first of three dates was at the famous Nobu Restaurant.

Perfect way to start the meal – grilled shishito peppers with sweet sesame/miso dressing, eggplant chips and edamame.

Yellowtail Sashimi with Jalepeno, one of Nobu’s classics. The sauce is a mix of 2 parts yuzu and 1 part soy sauce.

A decadent treat – Bigeye & Bluefin Toro Tartar with Caviar (I forgot what the little fruit’s name is). Time stood still when I savored this dish.

Squid “pasta” with Japanese Mushrooms, Mini Carrots, Asaparagus – there’s no real pasta in this  dish, the squid is cut and sliced so that it curls into a tubular penne shape.

Salmon Skin Sushi – the outside is hand cut daikon skin. There’s also one of my favorite sushi ingredients of all time, pickled gobo (burdock root).

And finally, the best steamed fish I’ve ever had, it was steamed with a Chinese black bean sauce mixed with Japanese sake.

*NOTE*
While Nobu restaurant uses Chilean Sea Bass, it’s not recommended. In fact, it wasn’t until I published this post did my friend remind me that Chilean Sea Bass is on the “severely overfished” list. DUH! I knew that.

Which goes to show you that even I get caught up in the excitement of an amazing restaurant menu and have a lapse of judgement. Bad.

Well, the types of fish fillets you can use: Salmon, Black Sea Bass, Rockfish, Grouper, Arctic Char. See full list of sustainable fish at the Monterey Bay Aquarium site.

Fish talk aside, I love the flavors of this sauce – salty black bean sauce with Japanese sake (use a dry sake, not sweet) and flaky, light steamed fish is a great combo. The sake calms down the sometimes pungent black bean. If you don’t have chives, sub with thinly sliced green onion.

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Steamed Fish with Black Bean Sauce Recipe

Servings: 4 Prep Time: Cook Time:
steamed-fish-black-bean-sauce-2

Adapted from Nobu The Cookbook by Nobuyuki Matsuhisa

For a healthier version - cut down the amount of olive oil/sesame oil by half.

Types of fish fillets you can use: Salmon, Black Sea Bass, Rockfish, Grouper, Arctic Char. See full list of sustainable fish at the Monterey Bay Aquarium site.

Ingredients:

4 thick fish fillets (about 1.25" thick)
sea salt
freshly ground black pepper
4 tablespoons Chinese salted black bean paste, mixed with a little sake
8 tablespoons sake (Japanese rice alcohol)
thumb-sized piece of fresh ginger, peeled
1 bunch fresh chives, cut into 1 1/2-inch lengths
6 tablespoons olive oil
2 teaspoons sesame oil

Directions:

1. Season the fillets on both sides with salt and pepper. Spread the tops with black bean paste. Place fish into heatproof dish, add sake and steam for 10 minutes over high heat in a steamer.

2. While fish is steaming, use a vegetable peeler to slice the ginger into very thin slices, then use knife to julienne into thin slivers.

3. When fish is finished, remove the dish from the steamer and pour the accumulated cooking liquid onto a large deep plate for serving. Top the ginger slivers and the chives over the fish.

4. In a small frying pan, heat up the olive oil and sesame oil until just before it begins to smoke, then pour it over the fish. The chives and ginger should sizzle.

5. Transfer the fish to the plates containing the reserved steaming liquid and serve.

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Chinese Steamed Spareribs with Black Bean Sauce http://steamykitchen.com/203-chinese-steamed-spareribs-with-black-bean-sauce.html http://steamykitchen.com/203-chinese-steamed-spareribs-with-black-bean-sauce.html#comments Mon, 12 Nov 2007 18:22:08 +0000 http://steamykitchen.com/blog/2007/11/12/chinese-steamed-spareribs-with-black-bean-sauce/ Simple recipe for Chinese Steamed Spareribs with Black Bean Sauce by cookbook author Jaden Hair.

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Chinese Steamed Spareribs with Black Bean Sauce Recipe

When I eat dim sum, there are certain dishes that I always order – Cha Siu Bow (bbq’d steamed buns), Fung Jow (steamed chicken feet), Ha Gow (steamed shrimp dumplings) and Pai Gwut (steamed spareribs with black bean sauce.) If you are lucky enough to live near a large Asian supermarket that has a meat section, the pork rib tips are easy to find. You can also ask, beg, bribe your butcher to cut normal ribs cross-wise to get small 1-1/2″ riblets. If you live in the southeast part of the U.S. and have a chain supermarket called “Publix” – look for a package called “rib tips.”

Traditionally, whole black beans are used in this dish. However, they are hard to find outside of Chinese markets. I’ve substituted with jarred black bean sauce – which you can normally find in any supermarket ethnic section. This recipe only took about 5 minutes to prepare and 20-30 minutes to steam.

Chinese Steamed Spareribs with Black Bean Sauce

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Chinese Steamed Spareribs with Black Bean Sauce

Servings: 4 as part of multicourse meal Prep Time: Cook Time:
Chinese Steamed Spareribs with Black Bean Sauce Recipe

Ingredients:

1-1/2 lbs pork spare rib (rib tips)
2 tablespoons black bean sauce
1 tablespoon Chinese rice wine (or dry sherry)
2 teaspoons cornstarch
1/2 teaspoon grated ginger (on microplane grater)
2 cloves garlic, minced
1/4 teaspoon ground black pepper
1 teaspoon cooking oil
1 teaspoon sesame oil
1 teaspoon sugar

Directions:

Cut the spareribs crosswise into 1" - 2" sections. Combine the rest of the ingredients. Transfer spareribs and sauce into a shallow, heatproof pan that will fit inside your wok (a pie plate or 9” cake pan works great.) Let marinate at room temperature for 30 minutes.

Set steaming rack inside of wok and fill with water almost up to height of rack. Turn heat to high and when water is boiling, turn heat to medium-high. Set pan with spareribs on top of a steaming rack in wok. Steam on med-high heat for 18-20 minutes until ribs are no longer pink. Make sure that when you are steaming that you don't run out of water in the wok. Replenish with additional water, if needed.

P.S. years ago, my mother gave me her beloved KitchenAid mixer. This dude, which I had named “Bob” is OLD and HEAVY. But I love Bob and he loves me back, dutifully churning, mixing and whipping on demand. Last week after baking my delicious Amish Friendship Bread (thank you Archana!), I was craving a loaf of french bread. I turned Bob on to knead the dough, and left the kitchen momentarily to bang my head against the wall and pluck my children off the chandelier.

“CRASH!!!”

Bob fell. Split head open. Guts and brain matter dangling.

But hey, after husband performed brain surgery and we duct taped his head back together, Bob was back in business. He finished kneading and we had warm, crusty bread for supper. I know I know. ::GROAN:: I already know what you’re thinking. I should have at least given Bob a few days to recover before forcing him back into labor. But I was hungry.

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