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Steamed red emperor & chardonay .

post #1 of 8
Thread Starter 

I will get a photo up soon.

I went to the fish markets on the way home from work. at lunch time.

That way I get a pulled pork bun from the new smoker set up at the gourmet butchers.:yahoo:

Red emperor a great fish shipped from the north.

Same deal as before into my big boy chinese steamer with lime leaf,ginger ,garlic,shallots ,drizzle with some soy.

I went to get some white wine because its just so hot & red is harder to come at.

I found one of my favourite chardonnays from the Hunter Valley so I will drink that.

Its 40c here & won't break for a few days yet.

Xmas is going to be a scorcher.

I also got a few of our local champagnes from Tasmania & that great Aussie invention Sparkling Shiraz ,served cold.

Always a great match with turkey.It sounds unusual but even back in the day when this was a beer drinking country mostly,people drank Sparkling Shiraz at Xmas.

post #2 of 8
Thread Starter 

Big boy steamer not quite big enough.:biggrin:

AppleMark

Ready to go.Thats just sliced ginger,garlic,lime leaf,Viet mint,splash of light soy,I will give it a squeeze of lime at the end.

AppleMark

Got champagne & chardy in the freezer.

post #3 of 8
Thread Starter 

Thats some sparkling white wine because the French have dibs on the word champagne.AppleMark

Charles Sturt was the explorer who discovered the farming region where I grew up.He headed west rowing whaling boats,1829, down the Murrumbidgee river,beats wagon trains until you have to row upstream to get home:biggrin:

They named the Uni after him which has a campus in several different inland towns.

It has a big school of wine making & viticulture that gets a lot of support from the industry in this state.

Linda drinking it now as we try to get as much water on the garden as possible after an absolute scorcher .

post #4 of 8
Thread Starter 

Hs a very modern cap even ,no cork!

AppleMark

post #5 of 8
Thread Starter 

AppleMark

Great way to eat fish.

Champagne was really something every bit as good as French & I get to support the winemaking faculty of Charles Sturt Uni.They make a lot of good wines from the regions around them. Whites ,reds & bubbles .A lot of graduates head O/S to work in France ,Italy,SouthAmerica & get more skills

post #6 of 8

Mick that's so beautiful! I want to eat that fish right now!!! And your wine description is enchanting too! Thanks for sharing!!! Cheers!!! - Leah

post #7 of 8

:drool:I wish I could get fresh fish here for a reasonable price.

Happy smoken.

David 

post #8 of 8
Thread Starter 

Sydney is our biggest city so the seafood comes to us. We are also lucky to get fish from New Zealand .

That wild  fish the same price as farmed salmon. So no contest really. I do like steamed like that because you really taste the fish.Its good summer food .

I don't like farmed seafood from Asia & avoid it totally.

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