Sea Bream with Small Clams

Name: Sea Bream with Small Clams
Yield: Serves 4–6 with 2–3 Other Dishes
Cuisine: China
Ingredients: 45–60 ml (3–4 tbsp) peanut or vegetable oil; about 750 ml (1¼ pints/3 cups) prime or seafood stock; 4 thick slices ginger, peeled; salt to taste; 10 ml (2 tsp) ginger juice; salted cold water; 450 g (1 lb) small clams; 1 bream, about 675 g (1½ lb), cleaned

Preparation info

Serves
4–6
with 2–3 Other Dishes

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

Even though steaming is the method most frequently used by the Chinese to cook fish, an alternative method is poaching and in this recipe the stock and the clam juice add much sweetness to the bream poached in it.

Ingredients

450 g (1 lb) small clams
salted cold water
1 brea

Asia
China
Fish course
Pescatarian
Gluten-free

Method

Scrub the clam shells hard, then rinse. Soak the clams in plenty of salted cold water for 2 hours so that the clams will spit out the sand embedded in them. Drain and rinse with cold water. Repeat this process, if necessary, to make sure the clams are clean and free of sand.
Using a pointed knife, make 4 diagonal cuts on one side of the bream. Rub the ginger juice