I like to use the oven to 'steam' my food because it is so easy to clean up....or no need to clean up at all!!!! You can use it to 'steam' your fish too!!!
Here's a recipe I adapted from a dish I had at a Teochew restaurant in St Louis during my 3 weeks stay there when I first arrived in US...
What You Need
5 skinless, boneless chicken thigh, sliced
1 big thumb of ginger, julienned
1/2 cup black fungus, soaked & trimmed
1/2 cup wolfberries, soaked
2 tbsp fermented beans, lightly crushed
1/2 tbsp dark soy sauce
3 tbsp chinese cooking wine
2 tbsp water
What To Do
- Preheat oven to 365 F
- Mix all the ingredients together in a bowl
- Pour all into a aluminum foil, make sure there is some water in the mix (add more than 2tbsp if need to) and wrap it up tightly
- Bake for 30mins.