China

Seafood In an Orange Basket

by Martin Yan

Makes 4 servings

Seafood steamed in fresh orange cups with a little orange liqueur takes on a wonderfully perfumed flavor. Present these little "baskets" right in the steamer basket, then serve them on individual plates as an elegant first course.

1/4 pound each crabmeat, sea scallops, and firm white fish fillet

Marinade
2 tablespoons oyster flavored sauce
2 teaspoons cornstarch

Basket
4 navel oranges
2 teaspoons Grand Marnier
1/2 cup diced cantaloupe
1/3 cup diced water chestnuts
1/4 cup frozen peas, thawed
1 tablespoon chopped crystallized ginger
3 tablespoons plum sauce
1/2 teaspoon sugar

Method

1. Cut crabmeat into 1/2-inch pieces. Combine marinade ingredients in a bowl. Add crabmeat, sea scallops, and fish fillet and stir to coat. Let stand for 10 minutes.

2. Prepare orange baskets: Remove a thin slice from bottom of each orange so it stands upright. Cut off top 1/3. With a small knife, score flesh into quarters, then remove flesh without tearing shell; reserve flesh. If you wish, notch the top of orange basket. Drizzle 1/2 teaspoon Grand Marnier in each basket.

3. Squeeze orange flesh to make 1/3 cup orange juice. Remove to a bowl. Add crabmeat and remaining ingredients; mix well. Spoon mixture into orange baskets. Place baskets in a heat-proof glass pie dish.

4. Prepare a wok for steaming. Cover and steam orange baskets over high heat for 20 minutes.

Reprinted by permission from Martin Yan's Culinary Journey Through China by Martin Yan (KQED Books).

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China

Chinese Cuisines and Customs

Chinese and Lunar New Year Handbook

from Kate's Global Kitchen:

• Asian New Year: Honoring the Kitchen God
• Feast of the Hungry Ghosts
• Wonton of Fun

Chinese Cookbooks

• Martin Yan's Chinatown Cooking
• Martin Yan's Feast
• Martin Yan's Invitation to Chinese Cooking
• Potsticker Chronicles by Stuart Chang Berman
• The Asian Grill by Corinne Trang
• The Chinese Kitchen by Eileen Yin-Fei Lo
• Wisdom of the Chinese Kitchen by Grace Young

Chinese Recipes

• Almond Cookies
• Barbecued Spare Ribs
• Cantonese Roast "Drunken" Duck (Martin Yan)
• Cashew Shrimp
• Chicken Stock
• Chicken with Pine Nuts
• Chili Oil
• Chinese Cabbage with Dried Shrimp
• Cucumber Salad
• Egg Drop Soup
• Egg Rolls with Pork
• Fish with Black Bean Sauce
• Fried Rice
• Golden Meat-Filled Coins (Martin Yan)
• Hot and Sour Soup
• Minced Poultry with Walnuts in Lettuce Cups (Martin Yan)
• Miniature Spring Rolls (Martin Yan)
• Pork Filling for Steamed Buns
• Roast Pork
• Royal Lion's Head (Martin Yan)
• Seafood in an Orange Basket (Martin Yan)
• Steamed Bread Dough
• Steamed Fish with Sizzling Lemon Grass Oil (Martin Yan)
• Steamed Rice
• Stir Fried Bean Sprouts
• Stir Fried Snow Peas
• Tangerine Peel Beef (Martin Yan)
• Tomato Beef
• Wonton Soup

 

China on Wikipedia

Hong Kong on Global Gourmet's Destinations

More country Destinations

 

 
 

This page modified January 2007

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