take 3 - steam scallop with garlic

dec 22, 2023 (fri).............make a 3rd attempt

benchmark video : 

i) you tuber sing sing kitchen : https://www.youtube.com/watch?v=V_yPdxdkXso&t=458s

ii) you tuber sing sing kitchen : https://www.youtube.com/watch?v=nFj91q4WKnY&t=14s

introduction

- hong konger loves fresh seafood and have many ways of cooking it

- i prefer keeping its original flavor (sweet, oceanic with firm texture) ie steam

- coz only top premium quality of scallop will carry subtle sweet note...........therefore steam scallop with finely chopped garlic and vermicelli is very signature/ popular way

- but due to limitation..............not easy to get good quality fresh scallop here..............i have to consider frozen scallop

main ingredients

- 4 x scallop

- vermicelli

- garlic

- oyster sauce

- oil

sweet soy sauce ingredients

- shallot

- spring onion

- coriander root (i skip it coz just used up)

- 2 tablespoon water

- 1 tablespoon soy sauce

- 1 teaspoon oyster sauce

- 1 teaspoon sugar

- shaohsing chinese cooking rice wine (made in taiwan)

steps

1. defrost scallop

2. use kitchen paper to absorb extra water content

3. coz my scallop is big and thick...........i give a small cut in the middle so that inside could be- cooked quicker during steaming

4. finely chopped garlic

5. slice shallot and chop spring onion

6. boil up water..............switch off...............put in vermicelli and soak <1 min (no need fully soft)

7. put it in cold water to cool down and drain it

8. put chopped garlic into medium heat oil............dun burnt the garlic

9. switch off and add ~1/2 tablespoon oyster sauce

10. start boiling water

11. place vermicelli on plate

12. top with scallop

13. pour garlic oil sauce onto scallop

14. steam scallop over boiling water (ie high heat) for 7 mins

15. prepare sweet soy sauce.............add oil and pan fry shallot, spring onion and coriander head

16. add a pinch of shaohsing rice wine

17. add in water............then sugar

18. switch off and add oyster sauce and soy sauce

19. when scallop is ready..........pour sweet soy sauce on top

taste

-steaming time is right...............inner scallop just cooked............so texture of whole scallop is tender

-seasoning of the sauce is just right

-subtle sweetness of scallop due to its top quality

-taste of frozen scallop (even it is sashimi grade from hokkaido in japan) cannot beat fresh scallop................absence of oceanic flavor................but this is already the best i got here

areas of improvement

-quite happy with this attempt

-soak vermicelli within 30 seconds <-- hope to give some texture............now only soft............but it may be the characteristic of the brand

-replace oyster sauce with pinch of salt in the garlic oil sauce <-- hope to bring up oceanic flavor a bit