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ASIAN-STYLE
FISH WRAPPED IN PARCHMENT
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Ingredients
Parchment paper
4 firm, white fish fillets (sea bass, halibut or red snapper), about 1 1/2 pounds,
rinsed, patted dry3 tablespoons low-sodium soy sauce
1/2 teaspoon orange peel, finely grated
2 tablespoons orange juice
1 teaspoon sesame oil
1/2 teaspoon fresh ginger root, grated
1 large green onion and top, julienned
Method of Preparation
Cut the parchment paper into four 14-inch squares; fold each square in half. Unfold; place 1 fillet next to the crease of each square.
In a small bowl, combine the soy sauce, orange peel, orange juice, sesame oil and grated ginger and stir well. Spoon the mixture evenly over each fillet and sprinkle with green onion.
Fold the parchment over the fish; roll and crimp the edges together lightly.
Place the packages on a large baking sheet; let stand 15 minutes while preheating oven to 450 degrees. Bake until the fish flakes easily with a fork, about 10 minutes. Transfer packages to individual plates; unroll and pull back the edges to serve.
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CRISPY FISH
WITH SAUCE
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Ingredients
4 large Chinese dried black mushrooms
1 tbsp. peeled, minced FRESH ginger
2 tsp. minced garlic
1/3 C thinly sliced carrots
1/3 C thinly sliced bamboo shoot
1/3 C snow peas, cut in half lengthwise
1 tbsp. rice wine
2 cups chicken broth
1/3 C oyster sauce
3/4 tsp. salt
1 tsp. sugar
1/3 C soy sauce
2 tsp. rice vinegar
3 tbsp. cornstarch mixed with 3 tbsp. water
2 tbsp. peanut oil
1 tsp. sesame oil
shake of white pepper
Method of Preparation
Soak the dried mushrooms in water to cover, and set aside. Minceginger and garlic and put into a small dish. Cut carrots, bamboo shoots, and snow peas and combine in a small bowl. Combine rice wine, chicken broth, oyster sauce, sat, sugar, soy sauce, and vinegar in a small bow. Combine cornstarch with water in a small dish.
Remove dried mushrooms from bowl and squeeze aout excess liquid. They should be fully hydrated, if not, let them soak longer. Trim and discard stems. Cut into 1/2" wide strips and place in dish with carrots.
Heat wok over high heat for 2 to 3 minutes. Add vegetable oil and heat 30 seconds. Move the wok around so the oil coats the sides. Add ginger mixture and stir 15 seconds. Add vegetables and stir quickly. Add chicken broth mixture and simmer briefly then add cornstarch. Bring to a boil. Add sesame oil, a little white pepper (black can be substituted) and pour over hot fried fish.
Fish: Buy firm fillets and cut into serving sizes. Soak in salt water for 30 minutes. Drain and rinse. Pat dry. Dip in beaten egg and coat well with cornstarch. Fry in hot oil to cover until golden brown. Remove with a slotted spoon. Drain briefly and transfer to serving platter. Ladle sauce over fish. |
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CHINESE NOODLES
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Ingredients
1/2 pound fresh egg noodles
1 can bamboo shoots
1 can water chestnuts
1/2 red bell pepper
1 cup fresh snow peas
2 celery stalks
2 slices ginger
2 TB dark soy sauce
1 teaspoon sugar
1 TB Chinese rice vinegar
1 cup mung bean sprouts
Oil for Stir-frying
Method of Preparation
Blanch the noodles in boiling water for 3 - 5 minutes, or cook according to the package directions.
Prepare the vegetables: Rinse all the vegetables and drain thoroughly. (Rinse the bamboo shoots and canned water chestnuts under warm running water for several minutes to remove any tinny taste).
Cut the red bell pepper in half, remove the seeds, and cut into thin strips. String the snow peas and cut the celery into thin strips on the diagonal.
Heat the wok and add 2 tablespoons oil. When the oil is hot, add the minced ginger and stir-fry briefly until aromatic.
Add the water chestnuts. Stir-fry briefly, and add the other vegetables except for the mung bean sprouts. Stir-fry briefly and add the noodles.
Stir in the dark soy sauce, sugar, and rice vinegar. Stir in the bean sprouts. Cook for a few more seconds and serve hot. |
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