Steamed sea bream with shrimp and asparagus
2 servings
60 minutes
Dorada steamed with shrimp and asparagus is an exquisite dish of Chinese cuisine that harmoniously combines the tenderness of fish, the juiciness of shrimp, and the freshness of asparagus. In ancient China, steaming was considered a way to preserve the natural taste and nutritional properties of food. The dorada stuffed with leeks, ginger, and shrimp acquires a refined aroma thanks to lemongrass and soy sauce. The ease of preparation makes this dish ideal for a festive dinner or a healthy lunch. Served hot with a light citrus accent that highlights the natural sweetness of seafood, it is a gastronomic masterpiece emphasizing the philosophy of Chinese cuisine: balance of flavors, freshness of ingredients, and aesthetics of presentation.
1
Using iCook multifunctional kitchen scissors, we make an incision on the back of the dorado, remove the insides and gills. We rinse the gutted fish under running water.
2
We stuff the fish with leeks, ginger, and shrimp. Add lemon grass, soy sauce, juice of 1 lemon, salt, and pepper to taste.
- Leek: 100 g
- Pickled ginger (gari): 20 g
- Tiger prawns: 8 pieces
- Lemongrass: 1 stem
- Soy sauce: 1 tablespoon
- Lemon: 1 piece
- Gilt-head bream (dorada): 2 pieces
3
Pour water into the iCook Wok pan below the level of the steaming rack.
4
Place the stuffed fish on bamboo leaves, cover with a lid, and reduce the heat to the minimum.
5
Steam for 10 minutes. Add asparagus 3 minutes before it's done.
- Young asparagus: 120 g
