The New Intimacy

#EdenCooks - Chinese Steamed Fish - Mon May 21, 8pm EST

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Contributor: candykiss34 candykiss34
Quote:
Originally posted by candykiss34
It has chicken, broccoli, carrots, water chestnuts, baby corn
Sometimes I also add sugar snap peas. I serve it over rice with sesame sauce and soy sauce.
05/21/2012
Contributor: candykiss34 candykiss34
Quote:
Originally posted by Antipova

Thanks so much for coming to this meeting, everyone! It was great to get to learn so much about such an important, quick, and easy cooking technique and share it with you.

I can't wait til next month's meeting.

Just gauging ... more
Thanks so much for the awesome recipe and tips
05/21/2012
Contributor: Melan!e Melan!e
I had a lot of fun tonight! that hour flew by so fast! I'm already looking forward to next months meeting.
This was my first time participating in any meeting and I truly enjoyed it. Thanks for the great recipe and tips!
05/21/2012
Contributor: Antipova Antipova
Glad to help! And I'm glad to see people might be interested in monthlong contributions too. See you all around!

Just in case anyone missed it:



Thanks so much for coming to this meeting, everyone! It was great to get to learn so much about such an important, quick, and easy cooking technique and share it with you.

I can't wait til next month's meeting.

Just gauging interest---if there was a continuing way to participate in the Eden Cooks club, like the Iron Chefs threads, would you cook and share your stories and pictures?

I kind of miss those threads and think they were a lot of fun.

Any other ideas are welcome too. Thanks for coming, everyone!
05/21/2012
Contributor: Kindred Kindred
Sorry I missed the meeting, I completely forgot. The recipe looks great! We steam fish in a pretty similar way and it works great.
05/21/2012
Contributor: Antipova Antipova
Quote:
Originally posted by Kindred
Sorry I missed the meeting, I completely forgot. The recipe looks great! We steam fish in a pretty similar way and it works great.
Aw, I'm sorry you missed it! Do you keep their heads on too?
05/21/2012
Contributor: wrmbreze wrmbreze
Quote:
Originally posted by Antipova
Glad to help! And I'm glad to see people might be interested in monthlong contributions too. See you all around!

Just in case anyone missed it:



Thanks so much for coming to this meeting, everyone! It was great to get to ... more
Wait, the Eden Cooks club isn't going away is it?
05/21/2012
Contributor: Kindred Kindred
Quote:
Originally posted by Antipova
Aw, I'm sorry you missed it! Do you keep their heads on too?
It's bad luck to cut the head or tail off!

Really the only difference is I steam it in a bowl to collect the juices. I didn't read everything yet, but your pictures looked like you steamed over something with holes?

I also don't use vinegar. We just use ginger, scallions, salt, pepper, and soy sauce specially made for fish. It's lighter and milder than regular soy sauce.
05/21/2012
Contributor: candykiss34 candykiss34
Quote:
Originally posted by Antipova

Awesome! That one was a little bit luck, and now I'm drooling over the ideas of all of these delicious foods. (Tamales are definitely in EC's future.)

Candykiss,
tell us about your favorite steamed food! Do you make it at ... more
Thank you so much
05/21/2012
Contributor: Antipova Antipova
Quote:
Originally posted by wrmbreze
Wait, the Eden Cooks club isn't going away is it?
If it is, nobody's told me about it! I have been sad to see the other clubs go, but I think (apart from Naked Reader) that has been more from the individual club managers' time commitments, than from Eden's side.

And Eden Cooks is here to stay! The monthlong participation would just be an expansion.
05/21/2012
Contributor: Antipova Antipova
Quote:
Originally posted by Kindred
It's bad luck to cut the head or tail off!

Really the only difference is I steam it in a bowl to collect the juices. I didn't read everything yet, but your pictures looked like you steamed over something with holes?

I also ... more
Oh, it's bad luck? I thought it just deprived you of flavor

Yes, I steamed it and didn't save the juice. What do you do with the juices?
05/21/2012
Contributor: Ansley Ansley
Quote:
Originally posted by Antipova
If it is, nobody's told me about it! I have been sad to see the other clubs go, but I think (apart from Naked Reader) that has been more from the individual club managers' time commitments, than from Eden's side.

And Eden Cooks is ... more
As long as you're willing to do it, it isn't going anywhere. Think we've got this routine pretty down pat, don't you?
05/21/2012
Contributor: Ansley Ansley
Quote:
Originally posted by Antipova
Oh, it's bad luck? I thought it just deprived you of flavor

Yes, I steamed it and didn't save the juice. What do you do with the juices?
Honestly, I'm not a big fan of fish but I love fried catfish tails and an extremely fresh tilapia filet.
05/21/2012
Contributor: wrmbreze wrmbreze
Quote:
Originally posted by Antipova
If it is, nobody's told me about it! I have been sad to see the other clubs go, but I think (apart from Naked Reader) that has been more from the individual club managers' time commitments, than from Eden's side.

And Eden Cooks is ... more
Hmm, I didn't realize that some of the clubs stopped because of time constraints. I would have loved if they had asked for guest managers to take over the Flicks club, I am so missing that. I would have definitely volunteered for that.
05/21/2012
Contributor: Ansley Ansley
Quote:
Originally posted by wrmbreze
Hmm, I didn't realize that some of the clubs stopped because of time constraints. I would have loved if they had asked for guest managers to take over the Flicks club, I am so missing that. I would have definitely volunteered for that.
There were actually a lot of factors that went into canceling certain club activities.
05/21/2012
Contributor: Kindred Kindred
Quote:
Originally posted by Antipova
Oh, it's bad luck? I thought it just deprived you of flavor

Yes, I steamed it and didn't save the juice. What do you do with the juices?
I steam the fish in a shallow Pyrex pie plate to catch the juices. All I do is sprinkle the shredded ginger and scallions on top and inside, ad salt and pepper, and drizzle a splash of dry white wine on top. There isn't usually too much juice and helps to moisten and flavor the fish. Then when the fish is done, I remove the cooked scallions and ginger, replace it with fresh, and pour the hot oil on top. Just prior to serving, we give it a dash of soy.
05/21/2012
Contributor: Rossie Rossie
Quote:
Originally posted by Kindred
I steam the fish in a shallow Pyrex pie plate to catch the juices. All I do is sprinkle the shredded ginger and scallions on top and inside, ad salt and pepper, and drizzle a splash of dry white wine on top. There isn't usually too much juice ... more
That's similar to the way I do it (except for the white wine part). If the fish is fresh, the juice actually tastes sweet and is very nutritious...I'll pour the juice into a bowl and let my son drink it, and he loves it.
05/21/2012
Contributor: Antipova Antipova
Quote:
Originally posted by Rossie
That's similar to the way I do it (except for the white wine part). If the fish is fresh, the juice actually tastes sweet and is very nutritious...I'll pour the juice into a bowl and let my son drink it, and he loves it.
Well, next time I know! Thanks for teaching me, guys!
05/21/2012
Contributor: macho99 macho99
POOEY. I missed this meeting. Going to back read in a while.
05/21/2012
Contributor: VioletMoonstone VioletMoonstone
Awww I missed this today because I was asleep. I had an all nighter plus I stayed up til around 2pm and fell asleep! I guess I'll try to make it to the next one. LOL. This always happens.
05/22/2012
Contributor: Antipova Antipova
Quote:
Originally posted by VioletMoonstone
Awww I missed this today because I was asleep. I had an all nighter plus I stayed up til around 2pm and fell asleep! I guess I'll try to make it to the next one. LOL. This always happens.
Well hopefully there'll be no all-nighters in June!

Sorry we missed you, Macho and Violet Moonstone!
05/22/2012
Contributor: ToyTimeTim ToyTimeTim
(Just made a running post rather than posting a bunch of times. )

Nope, no steamer deal like yours but it looks like it would be big enough for an army. lol

I always thought of Chinese cooking as more of a flavor deal rather than a look thing. About as fancy as I get is a butcher

Tamales, please please please!!!

Damn that fish looks good, I now have visions of Brook Trout swimming in my head.

Looks pretty simple and easy, even I could do it. lol


I want to put in my vote for Tamales. I could beg if needed.
05/22/2012