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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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    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

    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

    11 Reviews |  By Bergy

    The right name for this appetizer is Har Gow. This can also be part of a Dim Sum Brunch.For a Dim Sum Brunch you would usually serve about 8-10 dishes different dishes, depending on the appetites of your guests. This recipe can be frozen and when you wish to serve it take it frozen and steam them over very high heat. I prefer to freeze them unsteamed. These are tasty!

    Recipe #11031

    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

    2 Reviews |  By Nose

    Not soup with dumplings in it, but dumplings with soup in them. This is a famous kind of steamed dumpling for dim sum. You bite a little hole in the dumpling, then carefully sip the scalding hot broth out of it, then dip the rest of the dumpling in a dip and eat. It's amazing how they get it inside-out like that. I have just learned, from a cookbook called "Dim Sum and Other Chinese Street Food" by Mai Leung, that the secret is to gel some broth with agar-agar and seal the solid broth inside the dumplings. When the dumplings are heated, the broth liquifies again, so you get dumplings full of soup. I haven't tried this recipe yet, but I don't usually make my own dim sum, so I thought I'd go ahead and post it for those who do. She says you can only make these a few hours in advance, and if you do, you should refrigerate them before steaming.

    Recipe #126427

    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

    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

    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

    Although these are some work, you'll be very proud of the results. These are those lovely, translucent dumplings you get at dim sum places. The tapioca flour and wheat starch can usually be found at good oriental food stores. These are best made in a bamboo steamer. I've included a recipe for a dip but you can use your own favorite dumpling sauce if you wish. This is a Madame S.T. Ting Wong recipe. Prep time includes fridge time for the shrimp mixture.

    Recipe #109191

    This is Chef Sanjeev Kapoor's recipe! My bro. loves it!

    Recipe #67826

    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

    Easy and Delicious.

    Recipe #90619

    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

    This shrimp has a wonderful flavor! This is a recipe I adapted from Nina Simonds' book "A Spoonful of Ginger". Prep time includes marinading time. ***Note: there is 2 tablespoons of ginger in this recipe. If ginger is not to your taste, then I suggest you move along :)

    Recipe #64230

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