Steamy moments
The oppressive heat of June is taking its toll on most of us. The fear of the proverbial ‘Delhi Belly’ is big deterrent to foody aspirations. Deep fried and rich food is a complete turn-off. How about some light, steamy delicacies that can tide you through the season?
“The red snapper is one of the most popular white fish in the West. It is either grilled or roasted to retain its original flavour. I have introduced a special steamed variation of the same glazed with orange dill sauce (prepared with orange and lemon juice), often used with salmon. The citrus taste of the orange is infused completely in the fish and we also use spinach and slated potatoes,” says chef Bill, executive chef, Fio-Country Bar and Kitchen.
If you are a veggie, fret not! “Honey and mustard mix vegetable medley is prepared by steaming a variety of seasonal vegetables tossed with honey and mustard sauce. Add a pinch of salt and pepper to that,” says Vineet Mittal of Whitewaters Café.
“Tofu is one of the favourite options for vegetarians. Steamed tofu helps in retaining proteins. Add to that steamed broccoli, assorted mushrooms , bell peppers, noodles and asian dipping sauce. It is yummy and best for those who are watching their calorie intake,” asserts chef Nihal of Food Hall, DLF Promenade
For pork lovers, there is Cha Shao Bao at Jade, Claridges. The steamed pork buns are absolute delights. “Steaming retains all the original flavours of the ingredients unlike in frying or cooking. Usually steamed in a metal or bamboo container, the food remains direct contact with steam, giving a moist texture to food.
Cha Shao Bao is made of pork cooked in barbeque sauce and as it is steamed, the flavour of the meat is retained well,” explains chef Neeraj Tyagi, executive chef, Claridges. Spicy vegetable Jiao is another steamed option for vegetarians. They are dumplings with thin coating, where the vegetables are clearly visible.
Shinjini Kapoor, owner at Soi Thai says that with youngsters growing health-conscious, there is a major boost in demand for steamed food. She says, “Steamed eggs (Kai Meung) are very popular ones, as they are high on nutrient-content instead of calorie content.”
Finally, what better way to end your meal than a steamed apple pudding. “This pudding is prepared using chopped peeled apples, black walnuts, lemon zest, cinnamon and buttermilk among others,” adds Mittal.
Steamed fish parcel
Ingredients
Basa Fish 200 gms
Lemon juice 2 tsp
Olive oil 1 tsp
Garlic paste 1 tsp
Pepper crushed ½ tsp
Oregano ½ tsp
Celery, finely chopped 10 gms
Leeks, finely chopped 5 gms
Bell pepper, finely chopped 10 gms
Salt a pinch
Method
Marinate the steamed fish in lemon juice, olive oil, garlic paste and add crushed pepper and salt.
Add chopped vegetables on the banana leaf and the marinated fish.
Wrap it in the banana leaf and steam it for 10-15 mins.
Serve with salad on the side.
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