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    You are in: Home / Cookbooks / Sssssssteamin' Out of the Sea!!!!!!!
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    28 recipes in

    Sssssssteamin' Out of the Sea!!!!!!!

    [Cover photo by Hey Jude.] Other steamed foods are in my cookbook Sssssssteamin'!!!!!!!
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    9 Reviews |  By Bergy

    Serve this as an appetizer for 6 persons or a feed for two. Serve with a fork & a spoon. You do not want to miss out on the great flavor of the broth!

    Recipe #30797

    5 Reviews |  By Tebo

    I have not tried this. I was told that if I did it would make a fish eater out of me!! Don't know why but I just don't care for fish. Hope someone out there will try it and let me know if they liked it!!

    Recipe #12889

    Healthy and delicious. If you think you'll want more sauce, double the amounts of the first 4 ingredients. I use "lite" (lower sodium) soy sauce. In step 5, you may need to lift the steamer basket and replenish the water in the saucepan.

    Recipe #185729

    Shrimp, steamed with a bit of Japanese sake, makes an absolutely magnificent dish. Few ingredients really let the taste of the shrimp shine through!

    Recipe #120389

    Sea scallops steamed and served in their shells.

    Recipe #111233

    1 Reviews |  By Kanzeda

    Not quite sure where i got this recipe, but it is a hit with company. The sake cups are perfect for serving and not so hard to find anymore.

    Recipe #137002

    Easy and Delicious.

    Recipe #90619

    15 Reviews |  By Rita~

    Moules marinières a classic French/Belgian dish, wonderful served with frites and a dollop of mayonnaise. Just bought 2 pounds of mussels. Tossed this together almost as fast as we ate it! Lots of fresh herbs and garlic. Make sure you have some wonderful bread to soak up the sauce! Or serve over pasta.

    Recipe #97240

    1 Reviews |  By Evie*

    A simple shellfish recipe

    Recipe #10916

    From Fitness Magazine (April 2005)

    Recipe #118903

    2 Reviews |  By Nurbel

    Bay scallops are very firm with a delicate, sweet flavour. Bay scallop meat is about 1/2" diameter (about 70-90/lb). Always look for scallops with a cream colour and firm meat.

    Recipe #21979

    A wonderful way to prepare fresh crabs. Especially fun if you add some iced cold beer for drinking while you pick crab meat. This recipe is meant for use with live crabs. If they're cleaned first, the meat is exposed and it will be entirely too spicy.

    Recipe #32830

    5 Reviews |  By Rita~

    A Light dish served over White Jasmin Rice. This is also good served cold. Left overs make a great salmon salad. You can 1/2 the liquid with no problem.

    Recipe #56896

    1 Reviews |  By Latchy

    This is a popular Thai dish. It is a good healthy dish and the whiskey does make it better

    Recipe #63451

    Seasoned Cooking April 1999 Issue. A Fool's Delight, by Philip R. Gantt. This is an actual recipe from the Alaska Department of Fish and Game Cookbook. It is unusual and although I haven't yet tried it, it seems like an innovative idea.

    Recipe #18810

    One fine day, I sat down and wondered to myself how I could create a colorful dish, using fish fillets with refreshing ingredients, spicy yet appetizing. Here it is; hope you like this. I have created exotica.

    Recipe #101671

    Steamed whole fresh fish is one of the best liked of all Cantonese Chinese dishes. One of my favorite sauces to go along with steamed fish is a "Ginger and Scallion Sauce." Serve this simple and flavorful dish with plain white rice and a side dish of fresh green chinese vegetables topped with Oyster Sauce.

    Recipe #37841

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