|by Sallie Morris|
Here are the very best of steamed dishes from China, Japan and South-east Asia, such as steamed buns, steamed flower rolls and steamboat pots, as ...
1 - 6 of 6 for steaming haddock
Line glass dish ... at 350 degrees for about 1/2 hour. Remove be careful opening foil because of steam. Serve. Other fish may be used instead of haddock.
Combine tomatoes, herbs, ... 30 minutes. Place haddock on large piece ... over boiling water. Steam about 2 minutes ... platter. Pour sauce over haddock.
Simmer 45-60 minutes. Do not stir. Just before ladling, stir gently to mix.
Steam vegetables 10 minutes. ... rice to fish and fry over medium heat until vegetables are cooked but still crisp and fish is cooked but not falling apart.
Slash fish crosswise 3 times on each side. Mix remaining ingredients and rub fish with mixture. Cover and refrigerate from 40 minutes to 24 hours. ...
Cook the vegetables ... leeks. Cover and steam. Continue to ... liquid from the steaming mussels into a ... garnish with the remaining mussels. Serves 8.
top of page