Chinese-Style Steamed Dory

Standard

I can’t be luckier to have a Chinese neighbor whom I frequently exchange goodies with. Her Chinese cooking is very reminiscent of those fares typically sold in a lot of good Chinese restaurants in Binondo. It’s authentic, hardcore and real Chinese! Nothing adjusted to the Filipino palate. It’s genuine Chinese cooking, period.

Steamed Dory. Two of my favorite things, combined. I love anything steamed and I love Dory. This dish is best for those who avert red meat or those who are battling with the bulges. It’s light, tasty and healthy.

There is a minor tweaking in steaming this dish from the usual method that yields major difference in taste. Ahhh, love this! Indeed, thou shall always love thy neighbor!

Chinese-Style Steamed Dory

2 large fillets of cream dory

salt and pepper to taste

1/2 teaspoon light soy for each fillet

2 tbsp grated ginger for each fillet

1/2 tsp chili flakes or chopped fresh chili

1. After washing the fillets, lather them with grated ginger. Steam for ten minutes.

(Note: Don’t season your dory with salt and pepper at this point. You would want to extract all the excess juices from the fillets first before you season it.)

2. Remove excess juice from the fish.

3. Season with salt, pepper and light soy. Steam for another ten minutes.

4. Garnish with chili flakes or chopped fresh chili on top. Serve hot.

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