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Fish and Seafood
Fish with Hot SauceTender-Fried Fish Slices Deep-Fried Mandarin Fish Drunken Fresh Shrimps Fragrant Creamed Hairtail


Fragrant Creamed Hairtail

Fragrant Creamed Hairtail, Shanghai Style

5 oz (150 g) hairtail, scaled and boned (or fish fillets)
1/2 tsp rice wine
1 tsp salt, or to taste
1/4 tsp pepper
1/2 tsp sesame oil
5 tbsp cornstarch (cornflour)
2 cups (500 ml) vegetable oil for deep-frying
4 oz (120 ml) milk
1 tbsp ketchup
1 1/2 tsp ground roasted sesame seeds

1. Cut the fish into 2 inch by 3/4 (5 cm by 2 cm) pieces. Mix the rice wine, 1/4 tsp of the salt, the pepper, and the sesame oil and add to the fish. Let marinate.

2. Dust the fist pieces with 4 tbsp cornflour. Dissolve the remaining 1 tbsp of the cornflour in 2 tsp water. Set aside.

3. Heat the oil in a wok over high heat to very hot, about 350¡ãF(180¡æ). Add the fish piece by piece and deep-fry until brown. Remove, drain, and place in a dish. Pour all but 1 tbsp of the oil out of the wok. Add 4 tbsp water and bring to a boil over high heat. Add the milk and ketchup, and stir until the mixture boils again. Add the remaining 3/4 tsp salt (or to taste), the cornstarch-water mixture. Cook, stirring, until thickened. Pour the sauce over the fish, sprinkle with ground sesame seed, and serve.

Drunken Fresh Shrimps

Drunken Fresh Shrimps, Sichuan Style

10 1/2 oz (300 g) live fresh-water shrimps
3 1/2 oz (100 g) scallion white
1 oz (25 g) scallions, chopped
15 Sichuan roasted peppercorns
1/4 tsp salt, or to taste
2 tsp soy sauce
2 tsp sesame oil
1 tbsp meat stock
2 tsp strong white liquor
1/4 tsp MSG

1. Crush the peppercorns and the scallion white together, and mix with salt, soy sauce, sesame oil, stock, MSG to make a dipping sauce.

2. Wash the shrimps well to rid them of any sand. Cut off the whiskers and feet, wash again, and drain. Place in a bowl and aside.

3. A few minutes before serving, pour the liquor over the shrimps, add chopped scallions and cover the bowl with a dish. Invert the bowl and weight it so the shrimps cannot get out.

4. To eat, dip the live shrimps in the dipping sauce.

Deep-Fried Mandarin Fish

Deep-Fried Mandarin Fish, Beijing Style

1 whole mandarin fish, about 3 1/2 lb (1,500 g) or other
whole freshwater fish such as perch, bass
2 tsp scallions, chopped
2 tsp ginger, sliced
1 tsp rice wine
5 tsp salt, or to taste
1/8 tsp pepper
1/4 tsp sesame oil
2 tbsp cornstarch (cornflour) dissolved in 2 tbsp water
8 tbsp dry cornstarch
4 tbsp ketchup
4 tsp Worcestershire sauce
7 tsp sugar
5 fl oz(150ml) chicken stock
4 cups (1 litre) vegetable oil for deep-frying;
uses about 5 oz(150 ml)
1 tbsp garlic, chopped
1 oz (25 g) pineapple, diced
1 oz (25 g) green beans or pea pods,diced
1 oz (25 g) carrot, diced
4 cups(1,000 ml) vegetable oil, consumes about
5 fl oz or 150 ml
1 tsp MSG
1. Prepare and wash the fish. Chop off the head and tail. Cut the fish in half along the spine and remove the spine and rib bones. Make criss-cross scores on the flesh side and cut into 1 1/2 inch (4cm) square pieces.
2. Mix together the scallions, ginger, rice wine, 1/2 tsp MSG, 4 3/4 tsp of the salt, the pepper, and the sesame oil, and rub on the sides of the fish. Dip the fish pieces, head, and tail into the dissolved cornstarch and dust with the dry cornstarch.
3. Mix the ketchup, Worcestershire sauce, 1/4 tsp of the salt, 1/2 tsp of the MSG, the sugar, sesame oil, chicken stock and 1 tsp of the dissolved cornflour into a sauce. Set aside.
4. Heat the oil in a wok to about 350¡ãF(180¡æ).Deep-fry the fish head and tail for 2 minutes. Remove and place on the narrow sides of an oval fish dish. Add the fish pieces to the oil and deep-fry for 2 minutes, or until cooked. Remove, drain, and place in the dish.
5. Heat 4 ttbsp oil in another wok until the oil surface ripples. Add the garlic and 1 tbsp scallions and stir-fry until fragrant. Add the pineapple, green beans or pea pods, and carrot. Add the sauce and bring to a boil. Stir in 7 tbsp of the hot oil used for deep-frying. When the sauce bubbles, pour it over the fish, and serve.



Tender-Fried Fish Slices

Tender-Fried Fish Slices,Hangzhou style

3 1/2 oz (100 g) fish filet,skinned and boned
1 egg white
2 tsp cornstarch
1/2 tsp rice wine
1/2 tsp salt
1/2 tsp scallion sections
1/2 tsp garlic mash
4 tbsp vegetable oil
1.Wash the fish and dry well and cut into slices.Mix the egg white, cornstarch,and salt into a batter.coat the fish slices with the batter.
2.Heat the oil to very hot.Add the fish and stir-fry until cooked.Romove and drain.
3.Reheat the wok,add scallions and garlic and fry until fragrant.Add the fish and sprinkle with the rice wine.Add the rest of batter.Tip the wok to swirl the mass.Turn mass over and remove.



Fish with Hot Sauce

Fish with Hot Sauce,Beijing style

1 whole fish ,(yellow croaker,carp,mullet
or bass) about 2 1/2 lb (1,000 g),cleaned
and scaled
2 tsp salt,or to taste
1 cup (500 ml) oil for deep-frying
1 tsp scallions,shredded
1 tsp fresh ginger,chopped
2 hot red chili (chilli) peppers,
seeded and shredded
1 1 tsp green pepper,shredded
3 1/2 oz (100 g) onions,shredded
4 tsp soy sauce
1 tsp rice wine
2 tsp sugar
1 tsp cornstarch ((cornflour) dissolved
in 1 tsp water
1/4 tsp MSG
1.Wash and dry the fish.Make 3 to 5 diagonal slashes on each side and rub the skin and slashes with the salt.
2.Heat the oil in a wok over high heat to very hot about 350¡ãF(175¡ãC) or until a piece of scallion green or ginger sizzles and moves around quickly when tossed in the oil. Add the scallions and onions and ginger and the fish and deep-fry until both sides are brown.Remove, drain and place on a serving dish.
3.Pour all but 2 to 3 tbsp of the oil out of the wok,leaving only enough to cover the bottom. Heat until the oil surface ripples.Add the hot red chili,green pepper,and onion shreds, and stir-fry until fragrant.Stir in the soy sauce,rice wine,sugar,MSG,and ginger. Add 1 cup water and bring to a boil.Stir the cornstarch-water mixture and add to the wok. Cook,stirring,until the sauce thickens.Romove pour over the fish,and serve.

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