CookSmart (4th Issue) Page12

EatSmart Restaurants Snaps

CookSmart Seafood Restaurant

Star Seafood Restaurant

Steaming is the most commonly used cooking method for seafood in Cantonese cuisine as this treatment is considered best in retaining the natural flavour of food. When asked of a healthy way to prepare fish, most if not all chefs would also recommend steaming. Is there any other healthy cooking method apart from steaming? In this issue, representatives from two EatSmart restaurants would share their tricks with natural herbs.

Star Snapper in Duet

Mr. Ng Chung Ming, the Executive Chief Chef of the Star Seafood Restaurant, recommends the "Double Preparation of Star Snappers with Herbs" to CookSmart readers. The fish is first filleted and streamed with ginger, spring onion, aniseed (Star anise) and soup. The remaining frame is then seasoned with white pepper, Chinese coriander, lemon juice and garlic, and then grilled for about ten minutes. The simmered fish fillets are then placed on the fish frame to serve.

Mr. Ng said that ginger, spring onion and aniseed could eliminate the fishy taste. Aniseed, with its distinctive flavour, adds character to the dish. Oil can be kept to a minimum during grilling, making it a very delicious and healthy dish.

Mr. Ng suggests our readers to eat the steamed fillet first, which is relatively light in flavour and then the grilled part, which is stronger in flavour.

Cook in Style with Tailor-made Spoons

Mr. Ng said, their restaurant joined the "EatSmart@restaurant.hk" Campaign about a year ago. They started with just two chefs. After they had tried out the new ways of cooking, the other colleagues followed suit. To meet the requirements of less oil, salt and sugar, the restaurant has made smaller measuring spoons for their chefs. EatSmart recipes are also published for the chefs to make reference to. Their colleagues also proactively promote the EatSmart dishes to their customers.