It’s been a crazy month. And it looks set to be an even crazier month and year ahead. So many things to do, it’s been non-stop so far.
I’ve been cooking much lesser these days, and the menus are getting much simpler as well. Always looking for fuss-free recipes, almost going to give up on the complicated ones with ten steps or more involved.
This dish of steamed, stuffed mushrooms is kind of like an in-between choice. Not so simple, yet simple enough to attempt. The result wasn’t too fanciful, but it’s honest, clean, and healthy food. Good enough to be served on the table for the family. I may try to up the level of saltiness of the fish paste though, as the sauce is supposed to be light and thin, which may not be to the liking of some who go for the stronger, more savoury tastes.
Ingredients:
- Dried Chinese mushroom (big): 16
- Fish fillet: 300g
- Shrimp: 50g
- Water: 3 tbsp + 3/4 cup
- Cornflour: 1 tbsp + 1 tbsp
- Water chestnut: 2, finely chopped
- Spring onion: 1 stalk, finely chopped
- Sesame oil: 1 tbsp + 1 tbsp
- Salt: 1/2 tsp
- Fish sauce: 2 tbsp
- White pepper: 1/2 tsp
- Broccoli: 300g, cut into florets
- Oyster sauce: 1 tbsp
- Light soy sauce: 1 tbsp
- Ginger juice: 1 tsp
Method:
- Soak mushrooms in hot water till softened. Remove and discard stems.
- Blend together fish fillet, shrimps, 3 tbsp water and 1 tbsp cornflour till mixture comes away from the sides easily.
- Stir in water chestnut, spring onion, 1 tbsp sesame oil, salt, fish sauce and white pepper.
- Using wet hands, stuff fish mixture into mushrooms. Place on a plate and cover with microwaveable wrap. Cook on medium high in microwave for 6min. Set aside.
- Steam broccolis on high for 3min. Arrange around the mushrooms.
- Combine 3/4 cup water, oyster sauce, light soy sauce, ginger juice, 1 tbsp sesame oil and 1 tbsp cornflour.
- Cook on high for 3min, stirring once in the middle of the cooking. Pour over mushrooms and broccolis to serve.
Disclaimers:
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This recipe was kindly adapted from the recipe book that accompanied the purchase of my microwave oven at home.
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In my most honest opinion, I feel that nothing beats the traditional way of steaming these Chinese dishes, which is using the fire on a stove, over a wok filled with hot water. I did an experiment, steaming half of the batch I prepared over the stove and this batch had a much softer and juicier bite than the ones ‘steamed’ in the microwave. The appearance of the mushrooms looked fresher and more succulent too, unlike those from the microwave which looked drier and more wrinkled up.
Trick:
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If I were to make this dish again, I will change out the dried Chinese mushrooms for Shiitake mushrooms so that the mushrooms get to have an easier, lighter bite together with the fish paste on top. These ones here are slightly too tough for my liking!
Serving:
4 persons as side dish
