Steaming

Steaming is one of the most delicate cooking methods to be used in either Eastern or Western cooking. The true flavour of the ingredient is kept intact, and the texture of the cooked food is soft and delicate if properly done. The Eastern method of steaming in a broth or with other liquids in a bowl inside the steamer is a particularly ingenious way of cooking fish, especially the leaner varieties. It’s also a convenient way of heating up simple meals or garnishes for a more elaborate dinner.

The best way to set up a Chinese steamer is to first measure a large pot at home, then leg it down to your local Chinatown to buy a bamboo steamer and lid that fit the rim of your pot. If you have a gas stove at home you may even opt for a wok as a steaming base. Stainless steel and aluminium steamers are also available. If you can’t get hold of any of these implements, an upturned bowl with another bowl placed the right way up in a large pot with boiling water all around will suffice. Once you put the lid on you’ll have a modified steamer.