Powered by Blogger.

New Recipe Index

New Recipe Index is published.
The old one doesn't function anymore.
Please find the button under my Blog's title

Peacock Steamed Fish 绰绰有余 - CNY spread #2

Wednesday, February 4, 2015



I didn't hunt down any peacock for this dish. Nor peahen. Nor its chicks or egg.
It's just the method of arrangement that resembles a peacock. The auspicious Chinese name I gave this dish 绰绰有余, means, more than enough. And the 绰 (cheok), sounds like the Cantonese pronunciation for peacock.



I saw this method of steaming fish for quite a few years on Chinese websites. It's the perfect method if your fish is too big for the wok and you don't have a plate that is long enough to hold it. Chopping the fish into half is not presentable. And for Lunar New Year, according to customs, the fish needs to have the head and tail, so that everything will be abundant whole year long. 年年有余,有头有尾.

I used this method twice, and twice with very long fishes, almost 2ft long each.

This was my 2nd attempt with a large Threadfin, steamed for CNY 2014's reunion dinner

I kept the seasoning simple, with fried garlic and garlic oil, chilli and spring onion. I just used bottled Lee Kum Kee Steam Fish sauce  and doused it accordingly. You can use any sauce you like.

I also didn't cut it like it like how the website slice the fish. They did it like a fan. I sliced the whole fish thoroughly. This way, everybody can take a slice of the fish, without needing to dig.

My 1st attempt, with a long Snakehead, 生鱼



It's easy and pretty.
So, no need to pull your hair if someone gives you the task of cooking a big and long fish, and plus present it nicely. You can try out this method.

No recipe for this time... but just sharing a method I found that enables me to steam a long fish in a presentable, yet convenient way.

each one take one slice..... easy right?




4 lovely notes:

Anonymous,  February 4, 2015 at 1:09 PM  

wow... so pretty and creative. thanks for sharing.

Ade-SG

Mel February 4, 2015 at 3:57 PM  

Lovely. A great dish to serve during CNY

Veronica Ng February 4, 2015 at 5:33 PM  

What an amazing looking dish! Just awesome! Thanks for sharing Wendy.

Post a Comment

Thanks for dropping by my blog.
All comments are greatly appreciated.

If you have tried any of the recipes and blogged about it, please provide a link so that others may have a look at it too :)

FOR NON BLOGGERS:
Please select profile and click "Name/URL" if u do not have any profiles on any of those listed, type in the name (leave the URL empty)

It's not nice to call you ANONYMOUS, so please leave a name.
From 15/11/13 onwards, I will NOT reply comments with no name.

Only comments on posts older than 24 hours will be moderated :)
You won't see them appearing immediately if it's not a fresh post.





Related Posts with Thumbnails

CopyRight

Creative Commons License This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Malaysia License. I understand that sometimes recipes are adapted and altered according to individual needs. Please credit if my recipes are used, especially my "Personal Creations".

ALL TIME PAGEVIEWS (internal counter)

Today's Stats (installed 1/3/12)

Analytics

Share

  © Blogger template On The Road by Ourblogtemplates.com 2009

Back to TOP