BRAISED CHINESE-STYLE FISH
Provided by Florence Fabricant
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Rinse and dry the fish. Coat with the cornstarch.
- Heat oil in a large skillet with a cover and brown the fish in the oil on both sides. Lower heat.
- Add the pea pods, mushrooms and water chestnuts. Combine the sherry, soy sauce, water, salt, sugar and ginger and pour over fish. Cover and simmer about 15 minutes. Remove fish to a warm platter.
- Drain the vegetables and spread them over and around the fish.
- Continue to cook the sauce until it is thickened slightly, stir in the scallions, pour over the fish and serve.
Nutrition Facts : @context http, Calories 530, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 2 grams, Protein 65 grams, SaturatedFat 3 grams, Sodium 1043 milligrams, Sugar 3 grams, TransFat 0 grams
BRAISED FISH, POT-ROAST-STYLE
Provided by Mark Bittman
Categories brunch, dinner, lunch, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the olive oil in a Dutch oven over medium-high heat. When it is hot, sprinkle the fish with salt and pepper, and add it to the pot. Cook, undisturbed, until it is well browned, 5 or 6 minutes. (If you're using halibut fillet, and it has skin, brown the nonskin side.) Transfer it to a plate, browned side up.
- Add the onion, thyme, saffron, carrots, fennel and potatoes; sprinkle with salt and pepper. Cook, stirring occasionally until the onion begins to soften, about 5 minutes. Add the tomato paste and smoked paprika, and cook, stirring, until the tomato paste darkens a bit, 2 or 3 minutes. Add the wine, scraping up any browned bits from the bottom of the pot, and let it bubble away until it almost disappears.
- Add the stock, bring to a boil and let it bubble vigorously until the liquid reduces by about a third, about 10 minutes. Adjust the heat so the mixture simmers; when the vegetables are nearly tender - about 10 minutes later - nestle the fish, browned side up, among the vegetables; keep the browned crust above the liquid. Cook, undisturbed, until the fish and vegetables are tender, 10 to 15 minutes.
- Transfer the fish to a cutting board, and divide the vegetables among shallow bowls. Slice the fish and put it on top of the vegetables. Taste the cooking liquid, and adjust the seasoning; ladle it over all, garnish with the parsley and serve.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 11 grams, Carbohydrate 40 grams, Fat 15 grams, Fiber 7 grams, Protein 45 grams, SaturatedFat 3 grams, Sodium 1472 milligrams, Sugar 10 grams
SICHUAN BRAISED COD
Make and share this Sichuan Braised Cod recipe from Food.com.
Provided by Gandalf The White
Categories Szechuan
Time 22m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, mix the 2 tsp corn starch with the 2 Tbsp rice vinegar.
- Add the chicken broth, soy sauce, and ketchup.
- Season the fish with 1/2 tsp salt and 1/2 tsp pepper.
- Spread the 1/2 cup of corn starch on a wide plate.
- Put the eggs in a bowl wide enough to dip the largest pice of cod.
- Dredge the fish in the corn starch.
- Heat 2 Tbsp of oil in a 12 inch non-stick pan over medium high heat until shimmering.
- Move each piece of cod from the corn starch to the egg to coat, then put into the pan.
- Cook on the first side for 3 minutes, then turning the fish, until brown on all sides and a little firm to the touch (total cooking time will be about 5 minutes) -- it should NOT be cooked all the way through.
- Transfer the fish to a large plate.
- Add the remaining 1 Tbsp of oil to the pan, let it warm up, then add the chiles, the white parts of the scallion, and the ginger. Stir fry for 2 ;minutes, until the scallions become translucent, with some brown spots.
- Stir the corn starch and vinegar mixture, then pour it into the pan and stir. The sauce should come to a boil and thicken.
- Reduce the heat to medium low, return the fish to the pan, and flip it to coat all the pieces uniformly with sauce. Cover the pan, with the lid slightly ajar, and cook for 3-5 minutes, until the fish is cooked fully and starting to flake.
- Taste the sauce and re-season with salt and pepper if necessary.
- Put the fish on a serving plate (or individual plates) and garnish with the scallion greens.
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- Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.
- Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.
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- Scale and wash the fish carefully. Marinade with 1 tablespoon of cooking wine and 2 teaspoons of salt. Do spread the salt evenly. Set aside for 10 minutes.
- Add 1/2 tablespoon oil in pan and sauté the fish until both side are slightly golden brown. Then transfer the fish out.
- Heat up the left 1/2 tablespoon oil in pan. Add ginger, garlic and scallions to stir-fry until aroma with middle fire. Add doubanjiang and dou-chi in to stir-fry until you can see red oil.
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From asiancookingmom.com
Cuisine ChineseEstimated Reading Time 4 minsCategory Fish
- Clean the fish thoroughly. Make sure the fish is gutted, descaled, and without gills. Removing the fins is optional. For more detailed steps, check out steps 1 to 3 from my previous post for Creamy Fish Soup.
- Cut three diagonal slits on each side and sprinkle the pinch of kosher salt all over the body and inside the fish. Be sure to include salt in the slits. Leave the fish marinating in salt on the kitchen counter while preparing the other ingredients. For fresh fish, 5 minutes is enough. For previously frozen fish, leave it to marinate for at least 15 minutes.
- While the fish marinates, peel and cut the ginger into long wedges. Cut the green onions into long slices.
- Heat the non-stick pan under medium heat. When the pan is warm, add 1 tablespoon of vegetable oil, then gently lay the fish in the pan. When the fish skin becomes golden brown (about 3 minutes), carefully flip the fish. When both sides are equally browned, gently transfer the fish to a flat plate.
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