Meat Recipe : Steamed Perch with Oriental orange sauce

Discussion in 'Food Discussion and Recipes' started by Ankhur, Apr 24, 2011.

  1. Ankhur

    Ankhur Well-Known Member MEMBER

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    2 medium sized perch per serving
    salt, pepper
    lime
    vinegar
    oyster sauce
    challots
    fresh garlic,
    orange juice

    wash the fish with vinegar , then wash agian with lime, leave the head on and trim the tail
    and salt and pepper inside and out


    In a sauce pan add 2-3 dollops of sauce per fish , 1 cup orange juice,
    chopped garlic and about six sliced challots

    reduce to about 1/3 cup

    steam fish,
    until a little past done, (this compensates for the big flake and gives the perch a more sea bass like texture)

    set the fish on plate and then pour the sauce over the entire fish and let a little run down on the plate.






    For those with hypertension use the oyster sauce discretionaly, and frugaly since the sodium content is about equal to soy sauce, and Hoisin sauce can be used instead which has less sodium
     
  2. Amnat77

    Amnat77 Well-Known Member MEMBER

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    This looks good... you can cook Ankhur?

    What kind of fish is perch?
     
  3. Ankhur

    Ankhur Well-Known Member MEMBER

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    the kind that lives in water, but one can substitute them with canned sardines instead

    It won't taste the same but taste isn't everything.
     
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