Bamboo Steamer Recipe

1. Bamboo Steamer Salmon And Bok Choy
2. Bamboo Steamed Vegetables Recipe By Nourish

Because halibut is the star of this recipe, make sure that you use the freshest fish available. Prep and Cook Time: 1 hour. Notes: You’ll need two bunches of chard to get enough large leaves to wrap the fish, and a two-tiered bamboo steamer to steam it. It’s essential that the lemons be sliced paper thin–a mandoline or very sharp knife works well.

Bring a large pot of water to boil and add 1 tbsp. salt. Fill a large bowl with ice water and set aside. Select the 12 largest chard leaves (save remaining chard for another use) and cook in boiling water 1 minute. With tongs or a slotted spoon, transfer chard to ice water.

Arrange one large leaf on your workspace horizontally and arrange a second leaf on top of and perpendicular to the first. Sprinkle some of the parsley and thyme down center of leaves, then top with 1 1/2 tsp. butter. Generously season halibut with salt and pepper and set 1 fillet on butter and herbs. Arrange 4 lemon slices over top of fillet. Fold chard leaves around fish to enclose. Place packet seam side down in a steamer basket large enough to accommodate all six packets (or use a two-tiered bamboo steamer). Repeat with remaining 5 fillets.

Bamboo Steamer Salmon And Bok Choy

Fill a large, high-sided frying pan or a wok with enough water to come 3/4 in. up sides and bring water to a boil. Add steamer basket and cover. Steam fish until just cooked through, 6 to 8 minutes. Very carefully cut into one packet to check fish for doneness.

While fish is steaming, make beurre blanc: Put shallot and lemon juice in a small nonreactive saucepan over medium heat. Cook until liquid is reduced to 1 tbsp. Remove from heat and whisk in remaining 5 tbsp. butter, 1 tbsp. at a time, until emulsified. Season with salt and pepper.Steaming vegetables is an underutilized cooking technique in my kitchen. After my last trip to Japan, I pledged to remedy the issue. This simple, direct method of cooking is one of the reasons I love eating in Japan. I mean, let's be honest, I probably like steamed vegetables more than most, but I enjoy them exponentially more there. Somehow, many of the things I love about traveling there are summed up in this simple preparation.

I'd often receive a sampling of seasonal produce as part of a combination lunch. The vegetables arrived at the table beautifully arranged in the bamboo basket they were steamed in. I'd work my way through a rainbow of vibrant, tender potatoes, squash, mushrooms, broccoli rabe, and the like, sometimes adding a pinch of zesty shichimi togarashi, but more often than not, a casual toss of a few grains of salt would be all. Each meal was a vibrant, satisfying reminder of just how good vegetables can be when prepared simply with care and intent. Their natural flavors coming through direct and perfect.

How To Use Bamboo Steamer Baskets

After this past trip, my inexpensive, tri-level bamboo steamer was promptly dusted upon my arrival home, and put into proper rotation. The thing that never ceases to surprise me is the speed even the most hearty chunks of root vegetables or squash become tender - ten minutes, often less.

Bamboo steamers are easy to come by, and relatively inexpensive. Go this route if you aren't sure how often you'll use your steamer. The one downside is they take up a good amount of storage space, not much more than a big pot, but still. These steamers are available in a range of diameters, and are made of interlocking trays intended for stacking on atop of the other. Placed above simmering water, the steam from the water rises through the trays and cooks the food. It's a simple premise that works astoundingly well. I use three trays, but you can certainly go up or down a level.

I eventually graduated to a ceramic steamer, and also picked up this Mushi Nabe, donabe steamer. Both are nice because you can make a broth or curry in the base, and then use steam the ingredients up above at the same time. Any of the steamers make a nice jump from cooking to table. If you want to expand beyond steaming vegetables, you can also steam everything from dumplings and tofu to eggs, tamales and certain rices.

Bamboo Steamed Vegetables Recipe By Nourish

So, less of a recipe, and more of a reminder today of how good the most basic preparations can be. A few years after I initially posted this, I did another deeper dive into Using your Underutilized Steamer. Have fun! -h

This is how I put together a rainbow sampling of steamed vegetables. I use a three-tiered bamboo steamer, the sort that is available in most culinary shops. But, if you only have two-tiers, that's fine!

So, less of a recipe, and more of a reminder today of how good the most basic preparations can be. A few years after I initially posted this, I did another deeper dive into Using your Underutilized Steamer. Have fun! -h

This is how I put together a rainbow sampling of steamed vegetables. I use a three-tiered bamboo steamer, the sort that is available in most culinary shops. But, if you only have two-tiers, that's fine!