Steaming food is a healthful cooking method. Steaming preserves vitamins and minerals and uses no fat. You can place the food directly on the bamboo-slat base or on a plate set on the base. Should you choose to do this, it is best to line the basket to prevent the steamer from absorbing flavors. The basket can also be lined with parchment paper, cabbage leaves or banana leaves.
Cooking fish in a bamboo steamer lets you infuse fillets and whole fish with flavors that you choose, like herbs, wine and seasonings. Different fish take different times to cook, but since you are using moist heat, it is quite difficult to overcook the fish.
BANANA LEAF STEAMED MAHI MAHI WITH MANGO SALSA AND COCONUT SCENTED RICE
Prep time: 15 minutes. Cooking time: 10 minutes. Serves: 2
Things you’ll need:
Banana leaves, cabbage leaves, or parchment paper
1 lb Mahi Mahi fillet
1 tsp coarse sea salt or kosher salt
Thinly sliced pickled ginger, to taste
3 tbsp thinly sliced green onion
1/2 red bell pepper, cut into thin slices
1/2 yellow bell pepper, cut into thin slices
1 tbsp dark soy sauce
1 tbsp light soy sauce
1/4 cup lightly packed fresh cilantro sprigs or flat leaf
Rinse and pat Mahi Mahi dry with paper towels. Rub both sides of fillet with salt. Place banana leaves in steamer, then fish. Top with the sliced bell pepper and ginger. Fit bamboo steamer in Wok over several inches of gently boiling water; cover. Gently steam for 10 to 12 minutes.
Sprinkle the fillet with green onions. Drizzle both soy sauces over the surface of the fish fillet. Garnish with cilantro sprigs and serve immediately.
Note: When you place the bamboo steamer in the wok, make sure that there is a space between water and bottom of the steamer basket.
Hint: For more flavor, you may replace half of the water with wine, soy sauce or Worcestershire sauce.
COCONUT SCENTED RICE
Prep time: 5 minutes. Cooking time: 20 minutes. Serves: 2
3/4 cup long-grain white rice, rinsed thoroughly
1/4 cup coconut milk
1/4 cup vegetable stock
2 tsp vegetable oil
Zest of 1/2 lime
1/4 bunch fresh cilantro, chopped very fine
Place the rice, coconut milk, stock, oil and 2 cups water in a heavy bottom saucepan. Bring to a boil uncovered, then turn to low, cover saucepan and simmer for about 20 minutes or until all liquids are absorbed. Fluff rice with a fork and stir in the zest and cilantro.
Note: If you have a rice cooker. Cook above ingredients according to the machine instructions.
EASY MANGO SALSA
Prep time: 10 minutes. Chilling time: At least 1 hour. Serves: 2 – 4
1 mango – peeled, seeded, and diced
1 green onion, chopped
1 tbsp chopped roasted red pepper
2 cloves of garlic, minced
2 tbsp chopped fresh cilantro
1 tbsp fresh lime juice
1 tbsp fresh orange juice
Stir the mangos, green onions, garlic, cilantro, lime juice, and orange juice together in a bowl. Chill at least 1 hour before serving.
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com or email CapJan@aol.com.