Wolfgang Puck Stainless Steel Steamer

I like the reverse of what is fashionable and, unlike the current trend, which is like that 'zillion' mini dishes, I love a unique dish. I have a book by Jennifer Brennan called One-Dish Meals of Asia, which I bought years ago, and my charm is unique dishes not new. And today I woke up with a single dish like fish. I grabbed my book and decided on this, IKANO Sweating Merah Malay KUKUS or Fish with Vegetables Pickles. The nice thing is that the book brings the history of the dish. This dish is Straits Chinese home, the cooking style of the houses of Chinese immigrants who arrived in the nineteenth century to Singapore. The Straits Chinese have tried to adopt Malay customs in an effort to adapt. This dish is Straits Chinese. Malay is the name Menah snapper and dish originally made with a whole red snapper. Brannen said that these plants are an interesting accompaniment to meats and seafood. Says you have to start preparing fish two hours before to allow time to marinate vegetables. And, once ready are refrigerated and lasts at least a month. In a stainless steel pot place the water, vinegar, ginger, turmeric, black pepper, sweet, salt and sugar. When it boils off and add the vegetables. Let cool. You choose two pots, one that fits inside the other. I used a pot in a stainless steel pot. In large pot place a base for steaming, water is added and the base will go the smaller pot, the pot in this case. Paint the pot with sesame oil. Sprinkle the fillets of red snapper with black pepper and place in pot. Ideally, the steaks are gruesitos and more or less the same size. Add the soy sauce, sweet pepper, mushrooms and sautéed vegetables. I put them in layers. I covered the pot, and put it on stainless steel pot and boiling water, cover pot and let it cook for 20 minutes. In the base plate put lettuce and tomato wheels. Above them, place the fish carefully to avoid unraveling. The sauce remaining in the pot, let it not happen, sprinkle over the fish and finish with the chives and cilantro. Accompany with rice served in small individual bowls. . .
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