Tag Archives: steam

Steamed Crab with Ginger and Egg

I have never cooked crabs before. But on Sunday, while buying fish at the wet market, I started asking the seller how to cook  crabs. He taught me to steam it with ginger and egg. Since the crabs were so fresh, steaming was the best way to get its taste.

1 crab, about 1lbs
1 inch ginger, thinly sliced
1 egg, beaten
2 bay leaves

1. Clean the crab. Twist apart the legs and claws. Crack the legs and larger front claws with the back of the cleaver.
2. Put the ginger on the crab and pour in the egg.
3. Boil a pot of water with the bay leaves.
4. Steam the crab for 8-10mins.
5. Serve hot.

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Posted by on July 24, 2011 in Uncategorized


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Steamed Scallops with Garlic and Vermicelli

I was 1st introduced to this style of cooking scallops in HK. I really like how yummy they taste! It’s really easy and the whole process takes less than 15mins.

4 scallops
3-4 cloves of garlic, finely chopped
a handful of vermicelli

1. Soak the vermicelli in cold water for 8-10mins.
2. Roughly cut the vermicelli with a scissors, about 3-4 times.
3. Divide the vermicelli among the scallops.
4. Heat up 1 tbsp of oil and pour over the garlic.
5. Season the garlic with a dash of sesame oil, soy sauce and pepper.
6. Put the garlic on top of the vermicelli.
7. Boil a pot of water. Steam the scallops on high heat for 3 minutes.
8. Serve hot.

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Posted by on July 24, 2011 in Uncategorized


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Steamed Fish with Soy Sauce

This is another method of cooking fish. I particularly like how well the sauce goes with plain rice. If you are too busy to cook but yet crave for a home-cooked meal, this is the way to go.

1 fish, about 400g
2-3 cloves of garlic, finely chopped
2-3 scallion, finely sliced
1 inch of ginger, finely sliced
2 stalks of spring onion, cut to 2 inches
2 tbsp soy sauce
a dash of sesame oil
1 tbsp shaoxing wine
2 tbsp of oil

1. Boil a pot of water.
2. Steam the fish for 8mins.
3. Heat up the oil in a pan on medium heat.
4. Brown the garlic, scallion and ginger.
5. Add the soy sauce, sesame oil and shaoxing wine.
6. Once the fish is ready, pour the sauce over the fish and garnish with spring onions.

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Posted by on July 24, 2011 in Uncategorized


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Steamed Fish With Ginger Sauce

I love to eat steam fish especially after I move to Hong Kong as the fish here is very fresh. If you go to the market, there are fish that are still alive and they are killed only when you buy them. One of my favourite ways of cooking fish is with ginger sauce. Yums!
400-500g fresh fish (I bought “wu tao”), cleaned and scaled
1 stalks of spring onion
1 tbsp fried chopped garlic
spring onion and parsley for ganishing

Ginger sauce
2 tbsp oil
100-150g ginger
2 cloves of garlic
1 tsp salt
1/2 tsp sugar
1 tsp oyster sauce
50ml water
1 tbsp shaoxing wine
dash of sesame oil
1 tbsp corn flour water (for thickening)


Ginger sauce
1.Using a food processor, process the fresh ginger and water till very fine texture.
2. Pour into a wok then add in the rest of the ingredients for the ginger sauce. Cook till boiling point, lower heat then add in cornflour water.
3. Dish up and set aside.

Steaming the fish
1. Before steaming, insert 2 stalks of spring onion into the fish.
2. Steam fish on high heat till cooked (10 to 12 mins).
3. Remove fish and pour away water.
4. Pour ginger sauce and sprinkle fried garlic over fish.
5. Garnish with spring onion and parsley. Serve immediately.

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Posted by on February 20, 2011 in Uncategorized


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