Steamed Butterfish In Bean Threads Recipe




Steamed Butterfish In Bean Threads Ingredients

8 to 10 dried shiitake mushrooms
1 1/2 oz to 2 oz bundle bean threads
1 lb butterfish (about 6), cleaned
1/3 cup chicken stock
2 green onions, shredded
1 1/2 tbsp shredded ginger
1 1/2 tbsp soy sauce
1 tsp asian sesame oil

A Recipe for
Steamed Butterfish In Bean Threads

 

Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare




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This is a recipe for Steamed Butterfish In Bean Threads from the recipe cookbook of Recipes-to-go (Asian)


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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




Steamed Butterfish In Bean Threads

Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that?

Lisa Claymen






Steamed Butterfish In Bean Threads Directions

There are a couple of kinds of butterfish. One is the large
"sablefish". The other is the smaller silvery diamond shaped fish
familiar to those who hang out around Asian markets. This calls for
the latter type.

In separate bowls, soak the mushrooms in warm water and the bean
threads in hot water until soft, 20 to 30 minutes. Drain the
mushrooms, discard the stems, and toss the caps with a teaspoon of
soy sauce. Drain the bean threads and place in a deep heat-proof
plate or glass pie pan that will fit inside a wok or other steaming
pot.

Arrange the fish on top, tucking the mushroom caps in around them.
Pour in the chicken stock, scatter the green onion and ginger on top
of the fish, and sprinkle with the remaining soy sauce.

Bring the water in the steamer to a rolling boil and place the plate
on a rack an inch above the water. Cover and steam for 20 minutes.
Sprinkle with the sesame oil and serve from the steaming dish. Serves
2 to 3 as a main dish, 4 with other dishes.

PER SERVING (main dish): 85 calories, 6 g protein, 9 carbohydrate, 3
g fat (1 g saturated), 14 mg cholesterol, 539 mg sodium, 3 g fiber,

Jay Harlow, San Francisco Chronicle, 11/3/92.

Posted by Stephen Ceideberg; November 4 1992.

Serves: 2

 

 

 

 

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Steamed Butterfish In Bean Threads Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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