We followed this recipe for flounder: http://norecipes.com/hirame-no-mushiyaki-steamed-flounder (June 2016)
Tag: steamed
Artichoke steamed in flavored broth
This was my first time making artichokes at home, and we tried this recipe by Tyler Florence: http://www.foodnetwork.com/recipes/tyler-florence/steamed-whole-artichokes-recipe.html. This recipe calls for chicken broth, but you can make it vegetarian by using water or vegetable broth instead. We made a dipping sauce from a separate recipe, which I write about here: http://piglettedc.tumblr.com/post/119235761636/artichoke-dipping-sauce-we-made-this-sauce-to-go
Japanese savory steamed egg custards with mushrooms (kinoko no chawan mushi)
We finally used our new ramekins! This recipe involves eggs mixed with seasoned chicken broth (or vegetarian broth, if making vegetarian) that is poured over a mix of delicate mushrooms (here, bunashimeji (brown beech) and enoki mushrooms) and then steamed in a Chinese steamer for about 15 mins. Here, we used a mix of Chinese… Continue reading Japanese savory steamed egg custards with mushrooms (kinoko no chawan mushi)
Chinese steamed turbot in seasoned chicken broth
This is based on Hot and Sour Shad Soup in The Key to Chinese Cooking by Irene Kuo. Despite the recipe title, we found the dish neither hot nor sour. We modified by adding more aromatics to the steam pot and to the chicken broth. (Mar. 2015)
Korean steamed ginger infused grouper with zucchini ribbon salad
I saw this on Judy Joo’s new Cooking Channel program, Korean Food Made Simple, and found it on her blog. We couldn’t find sea bass, so we tried grouper (but I had to remove the skin due to scales). The recipe is here: http://www.judyjoo.com/2014/05/06/korean-food-made-simple-weekly-chew-steamed-ginger-infused-sea-bass-with-zucchini (May 2014)
Chinese steamed lemon chicken (ling mung gai)
Recipe from My Grandmother’s Chinese Kitchen by Eileen Yin-Fei Lo. (Feb. 2015)
Cooking Adventures 