Steamed Cod with Lup Cheong Sausage and Oyster Sauce
One of my favorite and easiest ways to prepare fish is to steam it Chinese style. The classic way I grew up eating it is to steam a fillet, top it with julienned ginger, green onions, Chinese parsley (or cilantro) and pour soy sauce and hot peanut oil over it. The hot oil carries the flavor of the toppings over the whole fish and creates a tasty gravy to eat with your accompanying rice.
This preparation works well with most kinds of fish. You can use any white fleshed fish like cod, orange roughy or snapper or even salmon.
In this version, since I didn't have any fresh ginger or cilantro on hand, I improvised and went with lup cheong, a slightly sweet, dry, Chinese pork sausage with the texture of a dry salami, and sliced green onion. If you have ever had char siu (Chinese roast pork), lup cheong tastes similar in flavor only in sausage form.
I steamed a cod fillet and lup cheong slices together for a few minutes, transferred everything to a plate, arranging the lup cheong and green onions on the fillet and drizzled some oyster sauce over it all. The flavors were brought together with a couple of tablespoons of hot oil.
This preparation works well with most kinds of fish. You can use any white fleshed fish like cod, orange roughy or snapper or even salmon.
In this version, since I didn't have any fresh ginger or cilantro on hand, I improvised and went with lup cheong, a slightly sweet, dry, Chinese pork sausage with the texture of a dry salami, and sliced green onion. If you have ever had char siu (Chinese roast pork), lup cheong tastes similar in flavor only in sausage form.
I steamed a cod fillet and lup cheong slices together for a few minutes, transferred everything to a plate, arranging the lup cheong and green onions on the fillet and drizzled some oyster sauce over it all. The flavors were brought together with a couple of tablespoons of hot oil.
No comments:
Post a Comment