Gourmet Global

Good Morning:
I was just watching Ming Na cook homestyle Chinese food on one of Rachel Ray’s shows on the Food Network.
Even though I am a trained culinary professional, I am always looking for new ideas and the best way to learn different cuisines is from people who are native to the cuisine. I think you will learn more from any home cook, than you will from a cookbook.

Chinese cooking is great - because it is usually fast and reasonably health when done in authentic ways and not the fast food Chinese we get here in the take out restaurants. My mom is going to China on Monday and I am going to tell her to write down all the cooking tips she notices. My cousin’s wife is Chinese and so she will be visiting their family and see how they cook at home.

Back to Ming Na, this is the easiest fish recipe that looked delicious. I can’t wait to try it. She took a whole fish. She used striped bass, but any white flesh fish will do. Slice some ginger and place it on top of the fish and then steam the fish for 8 minutes. It should be cooked through by then. Remove the fish from the steamer. In a saucepan, put a little bit of oil and heat it until it boils.
Place the fish only on a plate. Discard the ginger. Drizzle soy sauce and sprinkle a little salt. Add finely chopped scallions on top of the fish and then pour the hot oil. The hot oil will sear the scallions to the fish.

Please try this recipe and let me know how it came out!!!!