Thinly slice the boneless fish and soak in the marinade.<
of the fish. Top each piece of fish with 1/4
excess water in the fish, the recipe will come out runny
Line the bottom of a shallow glass dish, large enough to hold fish fillets without overlapping, with lettuce leaves.
Place lemon slices from one lemon on lettuce in a single layer.
Sprinkle fish with minced garlic and season with lemon pepper and salt-free seasoning.
Brush with melted margarine, then put paprika on fillets.
Cover with additional lettuce leaves, so fish is not showing.
Lay fish on banana leaf.
Stuff the cavity of the fish with the aromatics and season with salt and pepper.
Pour milk over the fish.
Tie in a tight parcel.
Steam about 10 minutes. (I use a bamboo steamer, use what you have).
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.
Add the chilli powder, turmeric, salt, sugar, mustard oil and green chillies to the fillets.
Mix well to coat evenly.
(Don't be afraid to use your hands.) Marinate fish for 20-30 mins.
Now add the ground mustard and immediately wrap each fillet with a little extra marinade on top into individual pouches with the banana leaf.
Steam for 20 mins in a steamer.
Enjoy.
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.
Place half the Chinese noodles in a casserole.
Top with drained vegetables, drained mushrooms (mix mushroom liquid with soup), diced chicken style product, soup, remaining noodles and cashews.
Bake 35 to 40 minutes at 350\u00b0.
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
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!!!
nd scale the fish and remove the
Place fish on a flat heatproof plate inside of a large bamboo steamer basket. Whisk together soy sauce, peanut oil and cornstarch. Season then pour over fish. Arrange mushrooms, ginger and snow peas over fish then cover with steamer lid. Steam for 5 mins, or until cooked to your liking.
Serve immediately with steamed rice.
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.
In a food processor, puree chilies, green onions, cilantro, garlic, lime juice, fish sauce and sugar until smooth. Combine with fish in a bowl.
Heat a large nonstick frying pan. Cook fish until browned on both sides and just cooked through.
Meanwhile, cook vegetables until just tender. Toss with sesame oil and kecap manis.
Serve fish with greens, steamed rice and lime wedges.
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.
Scale and clean fish, leave head and tail on
small bowl. Pat the fish dry with paper towels. Use
lavors.
Prepare dough for Chinese Steamed Buns.
Shape dough into