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Receta Shanghainese Wok Seared Fish In Wine Sauce
by Global Cookbook

Shanghainese Wok Seared Fish In Wine Sauce
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Ingredientes

  • 1 tsp Chinese rice wine
  •     (or possibly dry sherry)
  • 2 tsp cornstarch
  • 1/4 tsp salt
  • 1/8 tsp freshly-grnd white pepper
  • 3/4 lb hard white fish fillet
  •     (such as halibut, sea bass or possibly grouper)
  • 1/4 c. fish stock
  •     (or possibly 1/4 c. dissolved seafood bouillon)
  • 1/4 c. Chinese rice wine
  •     (or possibly dry sherry)
  • 1 Tbsp. fermented rice
  • 2 tsp sugar
  • 1 x wood ear mushroom
  •     Vegetable oil for shallow frying
  • 1/4 c. thinly bias-sliced carrot
  • 1/4 c. sliced bamboo shoots
  • 3 x shiitake mushrooms (optional), stems
  •     removed, and caps halved
  • 4 x thin slices peeled ginger
  • 1 x green onion trimmed, and
  •     cut into 1 1/2" lengths

Direcciones

  1. Marinate the fish: Stir the 1 tsp. wine, cornstarch, salt and pepper together in a medium bowl. Toss the fish gently in the marinade till coated. Let stand for 10 min.
  2. For the Seasonings: Stir the stock, 1/4 c. wine, fermented rice and sugar together in a small bowl till the sugar is dissolved. Mix well.
  3. For the Dish: Pour sufficient water over the wood ear mushroom in a small bowl to cover completely. Soak till softened, about 20 min. Drain and cut into thin strips.
  4. Heat a wok over high heat till warm. Pour in sufficient vegetable oil to fill 1/2 inch. When the oil is warm (the surface will appear to shimmer). Add in the marinated fish and cook just till and beginning to flake, about 2 min per side. Remove the fish with a slotted spoon and drain on paper towels. Spoon off all but 1 Tbsp. of the oil.
  5. Return the wok to high heat and swirl the oil to coat the sides. Add in the wood ear mushroom, carrot, bamboo shoots, shiitake mushrooms, ginger and green onion. Stir-fry till the carrot is crisp-tender, 2 to 2 1/2 min. Pour in the seasonings and bring to a boil. Return the fish to the pan, and cook, stirring carefully so the fish does not break up, till heated through, about 1 minute. Scoop onto a serving platter and serve warm.
  6. This recipe yields 4 servings.