The Steam (Cross-Cultural)

Ingredients

• 800 g protein or vegetable, cut uniform thickness 2-3 cm
• 30 ml soy sauce, tamari or mushroom soy
• 20 g fresh ginger, sliced thin
• 6 garlic cloves, sliced thin
• 30 ml rice vinegar, unseasoned
• 15 ml sesame oil, toasted
• 20 g scallion, sliced on bias
• 10 g cilantro, whole leaves
• 5 g Maldon sea salt
• 400 ml water, for steaming

Method

1. 1
   Bring water to rolling boil in pot fitted with bamboo or metal steamer basket; maintain boiling throughout cooking.
2. 2
   Arrange protein or vegetable in single layer on parchment-lined steamer basket; season lightly with salt.
3. 3
   Place basket over boiling water; cover with lid and steam 10 minutes for delicate fish, 15 minutes for chicken or denser vegetables.
4. 4
   While steaming, prepare dressing: combine soy sauce, vinegar, and sesame oil in small bowl; taste and adjust seasoning.
5. 5
   Check doneness: protein should flake easily or register 65°C internal temperature; vegetables should be tender-crisp.
6. 6
   Transfer steamed items to warm serving platter; scatter ginger, garlic, scallion, and cilantro on top.
7. 7
   Pour dressing over just before service; serve immediately with steamed rice or noodles.