Ingredients with Measurements:
- 2 pounds fresh cockles, cleaned and scrubbed
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup rice wine
- 1/4 cup water
- 1 tablespoon sesame oil
- 2 green onions, thinly sliced
- 1 red chili pepper, thinly sliced
- 1 tablespoon cornstarch
- Salt and pepper to taste
Special equipment needed:
- Steamer basket or pot with steaming rack
Step-by-step instructions:
1. In a small bowl, whisk together the soy sauce, rice wine, water, sesame oil, ginger, garlic, and cornstarch until well combined.
2. Place the cleaned cockles in a large bowl and season with salt and pepper.
3. Pour the soy sauce mixture over the cockles and toss to coat evenly.
4. Place the cockles in a steamer basket or pot with a steaming rack.
5. Steam the cockles for 5-7 minutes or until they open up.
6. Discard any cockles that do not open.
7. Transfer the steamed cockles to a serving dish and sprinkle with green onions and chili pepper.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 5-7 minutes
5. Temperature:
Steam the cockles over high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 180
Fat: 3g
Carbohydrates: 10g
Protein: 25g
Sodium: 1100mg
Substitutions for ingredients:
- Instead of cockles, you can use mussels or clams.
- Instead of rice wine, you can use dry white wine or chicken broth.
- Instead of cornstarch, you can use arrowroot powder or potato starch.
Variations:
- Add sliced mushrooms or bok choy to the steamer basket for added flavor and nutrition.
- Use chopped lemongrass instead of ginger for a different flavor profile.
- Add a tablespoon of honey to the soy sauce mixture for a touch of sweetness.
Tips and tricks:
- Make sure to discard any cockles that do not open during steaming.
- Serve the cockles with a side of crusty bread to soak up the delicious broth.
- For a more intense flavor, marinate the cockles in the soy sauce mixture for 30 minutes before steaming.
Storage instructions:
Store any leftover cockles in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the cockles in a steamer basket or pot and steam for 2-3 minutes or until heated through.
Presentation ideas:
Serve the steamed cockles in a large bowl or on a platter with the green onions and chili pepper sprinkled on top.
Garnishes:
Garnish with fresh cilantro leaves or chopped peanuts for added texture and flavor.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested side dishes:
Serve with steamed rice or crusty bread to soak up the delicious broth.
Troubleshooting advice:
If the cockles do not open during steaming, discard them immediately as they may be unsafe to eat.
Food safety advice:
Make sure to clean and scrub the cockles thoroughly before cooking to remove any sand or debris.
Food history:
Steamed cockles with ginger and soy is a popular dish in many Asian countries, particularly in China and Japan.
Flavor profiles:
This dish is savory and slightly spicy, with a hint of sweetness from the soy sauce and rice wine.
Serving suggestions:
Serve as an appetizer or as a main course with steamed rice and a side of vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese