Drunken Fish Recipes

Steps:

• Make sauce: Combine all of the ingredients in a small bowl. Set aside.
• Prepare noodles: In a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.
• Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.
• Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.
• Add the noodles, basil, tomatoes and sauce and toss to combine for about 3 minutes. Don't be scared to scrape the bits off the bottom before they burn. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot.

Steps:

• Thaw fish; rinse fish; pat dry.
• Set aside.
• Meanwhile, for sauce, if using dried peppers, cut open peppers; discard stems and seeds.
• Place in a small bowl and cover with boiling water.
• Let stand 30 minutes to soften.
• Drain well.
• Cut the peppers into small pieces. In a blender or food processor, combine tequila and pepper pieces.
• Cover and blend or process until nearly smooth.
• In a medium saucepan, cook onion and garlic in hot oil until tender.
• Stir in tomato, oregano, salt, and cumin.
• Add blended tequila mixture and chili powder, if using.
• Bring to boiling; reduce heat.
• Simmer, covered, for 10 minutes.
• Preheat oven to 350 degrees F.
• Place fish in a greased 2-quart rectangular baking dish.
• Spoon about 1/2 cup of the sauce over fish (cover remaining sauce and keep warm).
• Bake fish, covered, for 20 to 25 minutes or until fish flakes easily when tested with a fork.
• Season fish to taste with salt and ground black pepper. I.
• If desired, garnish with lime slices and oregano sprigs and serve with rice.
• Pass remaining sauce.
• MAKE AHEAD:.
• Prepare the sauce as directed. Cover and chill for up to 2 days. To serve, place sauce in a covered saucepan and heat over medium heat until hot.

Steps:

• Dip fish in flour to coat. In large skillet, brown fish in 2 Tbsp oil.
• In 2-qt. oblong baking dish, place browned fish; set aside.
• Add remaining 2 Tbsp of oil and onion to skillet; saute onion about 5 minutesor until soft. Add remaining ingredients, except wine. Bring to a boil, stirring constantly; add wine and blend well.
• Pour tomato mixture over fish. Bake, uncovered, in 400 degree oven for 15-20 minutes or until fish flakes easily with fork.
• Presentation: Serve each fillet wih sauce; garnish with parsley.

Steps:

• Heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.
• Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. Stir in the sesame oil; remove from heat. Sprinkle with the green onions.