Jeni Wright, Eric Treuille, Le Cordon Bleu

Bamboo Steamer Method

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

A woven basket can be placed in a wok over simmering broth. The aromatic steam helps flavour the fish, while herbs, spices and other seasonings can be added to the fish itself. Steaming preserves the attractive colour of fish, such as the red snapper shown here.

Score the fish and insert flavourings of your choice so the flavours enter the flesh. Lay the fish flat in the basket and sprinkle over more flavourings. Place the basket in the wok.
Half fill a wok with water and bring to a simmer. Add chopped vegetables (see box).
Place the lid on the basket to intensity the flavour imparted by the vegetables and other additions. Steam according to the times given in the chart, left. Serve with the steamed vegetables and seasonings.