Gong Bao Haddock Goujons Recipes

Steps:

• For the fish: Dredge the fish on both sides in the flour. Then, beat the eggs in a bowl using a fork or whisk. Take a saute pan and coat the bottom of the pan with the olive oil, so it is fully covered. Then turn the heat on medium, being careful to not let the oil burn. Splash in a speck of the egg batter to see if the oil is hot enough; the egg will puff up when the oil is ready. At this point, dip the dredged fish into the beaten egg, making sure to cover both sides well, and then place in the saute pan with the hot oil. Let the fish cook on each side until golden brown; be careful not to burn fish in the hot oil. Also, please note that the fish is very tender and breaks easily, so use caution when flipping the fish with a metal spatula or tongs.
• For the margarita sauce: In another saute pan, add half of the butter, the chicken stock, the wine, pinch of salt and pepper, and squeeze in three-quarters of the fresh lemon. Make sure to save a few lemon wheels for garnish and set aside. Simmer the sauce for several minutes on medium heat, and then add the cooked fish to the sauce and let that simmer on low heat for a couple of minutes more. This is to infuse the sauce flavor with the egg-battered fish.
• For the potatoes: Take the potatoes and cut into cubes. Par-cook them by boiling them in a small pot of water until they begin to soften, but still retain some firmness. In another saute pan over medium-low heat, coat the bottom of the pan with the olive oil and add the butter. Once the butter and olive oil have joined together, add the potatoes to the mixture and turn the heat to medium-high. Next, add the paprika, salt and pepper to taste. Stir the potatoes so that they are all coated evenly with the mixture. Taste one of the potatoes to know when they are finished cooking (they should be slightly crispy on the outside and soft on the inside). Place the cooked potatoes in a bowl and strain any excess oil from the potatoes. Garnish the potatoes with the parsley and finish with a pinch of table salt.
• Plate the fish from the margarita sauce, then pour just a bit of the sauce over the fish to highlight the bottom of the plate surrounding the fish. Pour the remaining sauce into a small cup for dipping the fish and/or potatoes. Garnish the top of the fish pieces with 2 thinly sliced lemon wheels and a parsley sprig.

Steps:

• For the marinade: In a shallow dish, mix together the onion, rice wine, and ginger. Add the fish and, marinate for 20 minutes, covered, in the refrigerator.
• For the sauce: In a small pan, heat the lemon juice, hoisin sauce, soy sauce, and chile flakes and thicken the mixture with the cornstarch and water slurry, if necessary. Set aside. Cook's Note: If your sauce is a little sharp, add a pinch of caster sugar.
• For the bread crumbs: Mix the crushed chiles, salt, white pepper together in a bowl. Add in the bread crumbs, then tip them onto a plate or tray. Set aside.
• For the coating: Remove the fish from the marinade and dip the strips in the flour, shaking off the excess flour, then in the eggs and, finally, in the seasoned bread crumb mixture. Heat a wok over high heat and fill it to a quarter of its depth with enough groundnut oil. Heat the oil to 350 degrees F. Test the temperature by dropping a cube of bread into the oil and seeing if it in turns golden brown within 15 seconds. Deep fry the coated fillets until they are golden brown. Remove them with a slotted spoon and drain them on an absorbent paper towel. Serve immediately with the sauce and Roasted Sweet Potato Chile Chips, recipe follows.
• Preheat an oven to 350 degrees F. Put the olive oil, sea salt, crushed dried chile flakes and black pepper into a roasting tin. Add the sweet potato slices and turn them to coat in the seasoned oil. Roast in the oven for 20 to 30 minutes, depending on the thickness of the chips. Serve immediately.

Steps:

• Preheat the oven to 400 degrees F.
• Rinse fish and pat dry. Sprinkle fish with lemon juice and salt. Coat an oven-safe handled large skillet with a drizzle of EVOO and a little softened butter. If your skillets all have rubber handles, coat handle twice with tin foil and it should be fine in the oven. Set
• portioned fish into skillet.
• Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon. Render the fat in the bacon 3 minutes then add onions. Sweeten and soften onions and garlic 10 minutes. Remove pan from heat. Add bread crumbs to the pan and turn them to coat them in drippings. Add parsley and capers combine. Top fish with coating of onions, bacon and bread crumbs. Bake 15 minutes. Transfer fish to dinner plates and top with chopped tomato.