Thinly slice the boneless fish and soak in the marinade.<
Wipe fish pieces dry.
Dredge lightly
Combine water and rice in a large pot over high heat. Bring to a boil; simmer for 5 minutes. Reduce heat to medium-low and simmer until rice is tender, about 30 minutes.
Combine fish, ginger, spring onion, chicken bouillon granules, and pepper in a bowl. Let marinate for 15 minutes.
Stir fish mixture into the pot. Simmer gently until rice is very soft and fish is falling apart, about 20 minutes. Season with parsley and salt.
Clean and bone\tfish;
cut into 1-inch squares.
Dredge lightly in the 3
tablespoons cornstarch.
Heat oil in a large skillet or wok
until
hot,
but not smoking.
Toss vegetables with garlic and ginger
in hot oil until tender-crisp, about 2 minutes.
Push aside
and add fish pieces; stir-fry until fish is opaque, another 2 minutes.
se your hand to clean fish. Next, put them into basket
Rinse fish and pat dry, cut into
Put the fish and onion through a meat grinder.
Place the mixture in a bowl.
Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste.
Season generously with salt and pepper.
Form into balls and cook in the fish stock.
Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle.
Serve the fish cold in some of the broth.
Traditionally horseradish is served on the side.
Makes 20.
unds like a huge recipe, but because fish cooking time is not
rice wine, Amaretto, soy sauce, fish sauce, vinegar, ginger and sugars
callions under the fish to prop the fish up, which will
Line a bamboo steamer with a plate large enough to just fit the steamer. Place Chinese broccoli stems in a single layer on plate. Steam, covered tightly, over a wok or a pan of boiling water for about 3 mins. Remove lid, add broccoli leaves then fish on top. Spread sauce over top then sprinkle with ginger. Replace lid and steam for about 5 mins, or until fish is just cooked through.
Meanwhile, heat oil and chilies. Drizzle over fish and Chinese broccoli and serve.
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
PREPARATION.
Remove any fish bones and cut the fish up into bite
Put the fish in a bowl. Sprinkle over
br>Have the fish store person fillet the fish and save the
Combine first 6 ingredients.
Rub fish inside and out and let sit 20 minutes to 1 hour.
Lay fish in shallow dish.
Stuff cavity with the next 5 ingredients.
Cover with plastic wrap and microwave on High for 12 minutes or until opaque and glazed.
Sprinkle with chopped green onions and serve.
Serves 4 people.
steam fish. for sauce: cut fresh ginger into small slices (julienne style). combine 1 cup soy sauce, ginger pieces, green onions, and 2 tbl spoons of olive oil in saucepot... bring to boil. Pour sauce over freshly steamed fish. Garnish with cilantro or chinese parsley. (optional side: steamed white rice)... this is absolutely delicious!!!
erve.
Re \"Chinese sweet sauce\": the recipe nor book do not
Bring water to boil.
Place fish in water; bring to boil again.
Turn burner off, cover pot and let fish stand for 15 to 20 minutes (1 pound=15 minutes, 2 pounds=20 minutes).
Toothpick goes through fish easily if done.
Remove fish from water and place in platter.
Garnish with finely chopped ginger, green onions and Chinese parsley.
To prepare sauce, saute oils and garlic.
Add shoyu, oyster sauce and mirin.
Bring to a boil and pour over fish.
ell.
Cut the white fish into 1 oz pieces and