Welcome to the 5th installment of 10 days of art and recipes! Each day I'm sharing a recipe that I think you'll enjoy during the holiday season - one from each of the 10 Cooking with Friends calendars.
Cooking with Friends, 2013
Five years of calendars! I was pretty proud of myself by now and was getting the hang of doing these colorful collections of my friends' recipes and the art they inspired.
This recipe is something light and healthy that would be a good break from all the heavy holiday feeding frenzy. It's a little time consuming but oh so worth it.
While doing this calendar project, I've expanded both my cooking and painting skills. I even got some stackable bamboo steamers to make this salmon dish. This was my first attempt at writing Chinese. I love the look, the "message" is simple ("salmon"). I took it to a server at our favorite Chinese restaurant to be sure I hadn't written anything obscene. I think the script added a nice design touch to the fish painting. If you don't read Chinese, you might even think it says something profound. Cute, huh.
Cathy's Salmon by Claudia True
available in print of various sizes
Chinese Steamed Salmon by Cathy Bennett
4 pieces of salmon filet (single serving sized pieces)
A: Slice the Serrano chile into very thin matchstick shreds, and combine in a microwave safe bowl with approximately 2 T of cilantro leaves, the sesame oil, soy sauce, sugar, 1 ½ T wine, and a couple of pinches of salt and pepper. Set aside.
B: Cut 4 green onions into 2” thin matchstick shreds and slice 2” of ginger into very thin matchstick shreds. Combine in a small bowl, and set aside.
C: Roughly chop the remaining cilantro (including stems), slice the remaining 2” of ginger into thin coins, and slice the remaining green onions lengthwise, then into 2” lengths.
Cut a parchment paper circle to fit your Chinese bamboo steamer or stainless steel steamer basket. Spread “C” evenly over the parchment. Place the fish filets over the vegetables, and pour approximately 1 ½ T wine over the filets. Lightly season with salt and pepper.
Put approx. 2” of water in your wok or other large pot. When it boils, place the steamer basket over the pot. Steam till just barely done—it cooks fast—approximately 10 minutes per 1” thickness.
When done, remove the fish from the steamer, and arrange on a platter. DO NOT remove any of the steaming vegetables—discard them.
Meanwhile, microwave “A” for about 30 seconds, until hot. Pour A over the hot fish. In a small skillet, or a wok, heat the peanut oil till nearly smoking and stir fry B for about 10 or 20 seconds, then pour it—sizzling!—over the hot fish. Serve immediately with steamed rice. Serves 4.
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No Chinese bamboo steamer? You can use a stainless steel veggie steamer, if you have one, and it is big enough to hold the fish. Otherwise, use a heatproof plate that will fit into your wok (or other large pan that has a domed lid) to create a makeshift steamer. Use an inverted, small, shallow bowl to support the plate over the simmering water, making sure the lid will still cover. You do not need to use parchment if you use a plate.
Check out the front and back covers of the 2013 Cooking with Friends calendar. My calendar partner and graphic design partner Holly Bikakis has done the layouts for all 10 calendars. She makes us look "mahvelous!'
Happy Cooking and Happy Holidays!
Please forward to someone who might enjoy a good recipe for steamed salmon Chinese style, or a high quality colorful print of a colorful Chinese salmon. Or a new Cooking with Friends calendar!
I'm an artist living in Kansas City with my hubby and cats. My passions: colorful paintings, yummy food, and sharing my love of art and cooking with others.