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Steamed Porgy with Ginger and Scalions Recipe.
Porgy, also known as sea bream or scup, is a lean fish with a coarse texture and delicate flavor, consisting of a large family of fish found in temperate and tropical waters all over the world. Porgy has a lot of small bones, so when selecting, it is best to buy larger specimens because they have a better meat to bone ratio, making the bones easier to remove. Gilthead bream weigh about 2 pounds and are always sold whole. They have firm, succulent flesh with excellent flavor. Red sea bream meat is rosy when raw but turns white when cooked; it is moist with rich, sweet flavor and firm but tender texture. Scup usualy averaging 1 pound or less; they have delicious lean and flaky flesh, but also contain many bones, which makes them difficult to fillet. They should be scaled and dressed before cooking, or large ones can be filleted. Red porgy have white, tender meat with large flake and mild, sweet, but satisfying flavor, though its numerous small bones make it hard to fillet. Sheepshead porgy have always been highly regarded as food and are pan-fried in the American South. The fat-bodied Northern porgy have firm, flaky flesh, though it is quite bony. The plump, golden-silver Jolthead porgy are delicious and beautiful fish.
Nutritional Value Per Serving: For approximately 3.5 ounces of Porgy fish with bone, cooked: Calories 112, Calories From Fat 31, Total Fat 3.4g, Including (Saturated Fat 1.5g, Trans Fat 0.0g, Polyunsaturated Fat 0.8g., MonoUnsaturated Fat 1.1g), Cholesterol 12.0mg, Sodium 200mg, Total Carbohydrate 3g, Protein 19g.
Absolutely delicious Recipe how to make Steamed Porgy With Ginger and Scallions, Chinese cooking wine and soy souce.
Ingredients:
- 2 whole large Red Porgy or Red Snapper
- 1/3 cup of extra virgin olive oil
- 10 strips of fresh-cut ginger, peeled
- 1/2 cup scallions, cut into long thin strips, whites only
- 1/3 - 1/2 cup soy sauce
- 1/3 cup Chinese cooking wine
- Salt and freshly ground black pepper to taste
- Parsley for garnish
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Serves/Makes: 4
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How to cook Steamed Porgy With Ginger and Scallions:
- Place the fish in salt water and let it soak for 30 minutes. Wash fish well; rinse and pat dry.
- Score the fish 3 times on each side. Sprinkle with salt and pepper to taste
- Stuff the slices with the matchbook ginger strips.
- Place the fish in a deep, heat-proof plate. Pour the Chinese cooking wine into the bottom of the plate. Sprinkle the scallions on top.
- Boil a couple of inches of water in the steamer.
- Put the plate in and cook fish about 10-12 minutes covered. (Until fish is white and starting to flake).
- While the fish is cooking, heat the oil to very hot, but not smoking.
- Put fish with wide spatula on a deep platter. Pour the cooking juices around it.
- Slowly pour the oil over the fish and let it lightly coat it; then pour the soy sauce over the fish. Top with fresh scallions.
- Garnish with parsley if desired, scallions, ginger and serve right away.
Notes:
The Steamed Porgy With Ginger and Scallions is a very affordable dish. Delicious, simple, and very easy recipe.
This recipe for Steamed Porgy With Ginger and Scallions serves/makes: 2
Main Ingredient: Red Porgy
Preparation Method: Steamed
Cuisine: Chinese
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