Braised Soy Fish With Mushrooms And Bamboo Shoots I Recipes

Steps:

• Make 3 shallow cuts, from top to bottom, on each side of the fish. If you're using dried mushrooms, heat the stock or water and soak the mushrooms in it.
• Put the 1/2 cup oil in a nonstick skillet that will accommodate the fish and place over high heat. A few minutes later, when the oil is hot-a pinch of flour will sizzle-dredge the fish heavily on both sides in the flour, then gently lower it into the oil. Cook, sprinkling with salt, until golden brown on both sides, turning just once and adjusting the heat if necessary to prevent scorching. Transfer the fish to a platter and pour off the oil from the skillet. Return it to the stove over medium heat and add the remaining 2 tablespoons oil.
• Drain the mushrooms if dried (reserving the stock) and slice them thinly, discarding their stems. Add them to the skillet along with the onion and turn the heat to high. Cook, stirring occasionally, until the onion softens, about 5 minutes. Add the garlic, ginger, chiles, and black beans and cook, stirring, for another minute. Add the wine, soy sauce, vinegar, and stock. Bring to a boil, then turn the heat to low and return the fish to the pan.
• Cover and cook gently until the fish is cooked through (peek into one of the slashes; the meat should be opaque clear to the bone), about 15 minutes. Use a pair of spatulas to gently move the fish to a platter. If the mixture is very soupy, turn the heat to high and reduce it until thick, stirring occasionally (if it's not, proceed). Spoon the sauce over and around the fish, then drizzle with the sesame oil and garnish with the scallion and cilantro.
• Omit the chiles or not, as you like. After adding the liquids in step 3, stir in 1/2 cup honey or sugar and cook until it dissolves. Proceed as directed.
• Omit the onion, chiles, black beans, and vinegar. Add 1/4 cup bamboo shoots, sliced, with the mushrooms to the skillet in step 3. Proceed as directed.

Steps:

• 1. Soak dried mushrooms. 2. Slice bamboo shoots and soaked mushrooms. Cut scallions in 2-inch sections. 3. Heat oil. Add scallions, bamboo shoots and mushrooms. Stir-fry 1 to 2 minutes then remove from pan. 4. Have fish cleaned and scaled, but left whole. Rinse in cold water. Dry well, inside and out, with paper toweling and score on both sides. Sprinkle fish with the salt and let stand 10 minutes. Then coat lightly with flour. Heat oil in a heavy pan until nearly smoking. Gently lower in fish fry over high heat 1 minute on each side, then over medium heat 2 1/2 minutes on each side. Baste continually with hot oil. (To turn fish over, loosen it with the back of a spatula and turn gently. The pan may be removed temporarily from the burner while the fish is being turned.) 5. Return vegetables. Add water, sugar, soy sauce and sherry. Bring to a boil then simmer, covered, 5 minutes. 6. Turn heat up to medium and baste fish until all but 1/2 cup of the sauce has evaporated. Serve at once with remaining sauce.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.