The 10" steamer pan is 11¾ in diameter and weighs 1¼ lbs.
The 12" steamer pan is 13¾ in diameter and weighs 1¾ lbs.
A Favorite Recipe: Steamed Snapper with Ginger & Soy Broth
2 large knobs ginger, peeled
4 cups chicken stock
2 star anise
1 teaspoon black peppercorns
3 tablespoons soy sauce
2 tablespoon sugar
1 tablespoon natural honey
5 drops sesame oil
4 snapper fillets
1 long red chili, finely sliced
1 bunch choy sum, trimmed and washed
- Roughly chop one knob of ginger and place in a saucepan with the green ends of the shallots, chicken stock, star anise, pepper, soy, sugar, honey and sesame oil. Bring to a simmer for 5 minutes and strain into a clean saucepan.
- Place snapper in a steamer. Finely slice remaining ginger and shallots and place on the fish with chili.
- Steam until just cooked, about 5 minutes. Steam choy sum until bright green and tender.
- Place in bottom of four bowls and gently place snapper on top. Pour over warm broth.