This is another staple dish in our house – the entire family loves it. No matter how many filets I cook, they never last, and there’s never any left over. When I was young, still living in Manila, we would eat fresh steamed grouper cooked in this style at the dampa (fish market). Unfortunately, our fish selection in the Midwest is usually limited compared to what I could find in the Philippines. That said, this is my version of soy steamed fish, using tilapia filet, which is widely available in US supermarkets, and it works quite nicely!
4 medium size tilapia fillet
1/4 c peanut oil
4 tbsp of fresh ginger julienne
4 stalks of scallions, julienned both white and green parts
1/3 tbsp of light soy sauce, I used kikkoman soy sauce
1/2 c water
1 tsp of sugar
small bunch of cilantro for garnish
Prep the steamer, brush the perforated part with oil. Add a little ginger into the steaming water. Steam the fish for ~9 minutes. Transfer to a serving plate, top with the cilantro and some scallions, cover and set aside.
Combine soy sauce, sugar, and water, then set aside.
Heat oil in a pan on medium high. Add ginger and cook until lightly browned, and then mix in scallions. Then add in the soy sauce mixture, and bring to a simmer. Pour the sauce over the fish and serve with rice.
It’s been a while since I last wrote something on my blog. Between getting ready for the holidays, being busy with the kids, and getting sick with the flu, I had just been cooking staples. Bud I had been craving for a great steak. When I was attending culinary school, the only time I was ever absent was when they discussed meat handling, so it’s really not my forte. I usually wait to eat steak at restaurants. But after trying to make steak with this method, I don’t think I would ever eat steak anywhere else again except from my kitchen. It was awesome!
3 slab of steaks (about 1 lb each)
salt and pepper
sprigs of rosemary
Preheat oven to 275 degrees Fahrenheit.
Make sure that the steaks are at room temperature, before putting in the oven.
Salt and pepper generously all sides of the steaks.
Place the steaks on a wire rack lined on top of a baking tray.
Insert the temperature probe into the middle part of the steak (I
only put in on one because the pieces here were similar in
size and weight). Place steaks into the oven and cook until the meat’s internal
temperature reaches 125 degrees Fahrenheit.
Remove from the oven and let rest while you preheat your cast
iron pan with oil. When it is smoking hot, carefully place the steak into the pan and sear all sides for about ~30 seconds each.
Quickly add garlic, rosemary sprigs and butter. Continuously spoon the butter over the steak, as you sear each side.
Remove from pan and let rest for a few minutes. I let mine rest for 3 minutes.
Repeat for the rest of the steaks.