se your hand to clean fish. Next, put them into basket
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.
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.
PREPARATION.
Remove any fish bones and cut the fish up into bite
Put the fish in a bowl. Sprinkle over
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!!!
Wash the fish parts in cool water, removing
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.
Scale and clean fish, leave head and tail on
Heat a wok on medium heat. Spray with no stick cooking spray. Stir-fry pepper, onion, ginger, garlic and chili pepper for 1-2 mins, until beginning to soften.
Add fish and stir-fry for 2-3 mins, until just cooked. Stir in bok choy, cabbage and bean sprouts. Stir-fry for 1-2 mins, until beginning to wilt.
Add noodles, sauces and sherry. Stir-fry for 2-3 mins, or until noodles are heated through. Sprinkle with peanuts and cilantro. Serve with lime wedges.
Prepare rice according to package instructions and keep warm.
Meanwhile, for the fish, heat the oil in a non-stick frying pan. Add the fish and cook until browned on both sides and just cooked through.
For the sauce, combine the mayonnaise, wasabi, onion, cilantro and lime juice in a small bowl.
Boil, steam or microwave the broccoli until just tender. Serve with fish, rice, and wasabi mayonnaise sauce.
ge recipe, but because fish cooking time is not long
small bowl. Pat the fish dry with paper towels. Use
Insert lime slices into the fish and scatter spring onions, carrot
Wash fish fillets under running cold water and dry with a paper towel. Drizzle with lemon juice and season with salt on both sides.
Combine flour and Chinese five-spice powder in a shallow bowl. Dip fish fillets into the flour mixture so they are covered on both sides.
Heat canola and sesame oils in a large skillet over medium heat. Add fish to hot oil and pan-fry for 2 to 3 minutes. Carefully turn and continue cooking until fish flakes easily with a fork, 2 to 3 minutes more.