Braised Soy Fish With Mushrooms And Bamboo Shoots Ii Recipes

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.

Steps:

• 1. Soak dried mushrooms. 2. Slice bamboo shoots and soaked mushrooms. Cut scallions in 1/2-inch sections. Mince ginger root crush garlic. 3. 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.) 4. Add to fish all the vegetables, along with stock, soy sauce, sherry and salt. Bring to a boil then simmer, covered, 5 minutes. 5. Add star anise and sugar. Simmer, covered, 15 minutes more, turning fish once. Serve hot. VARIATION: * In step 4, add 1/4 pound pork with some fat, slivered. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Put the olive oil in a Dutch oven over medium-high heat. When it is hot, sprinkle the fish with salt and pepper, and add it to the pot. Cook, undisturbed, until it is well browned, 5 or 6 minutes. (If you're using halibut fillet, and it has skin, brown the nonskin side.) Transfer it to a plate, browned side up.
• Add the onion, thyme, saffron, carrots, fennel and potatoes; sprinkle with salt and pepper. Cook, stirring occasionally until the onion begins to soften, about 5 minutes. Add the tomato paste and smoked paprika, and cook, stirring, until the tomato paste darkens a bit, 2 or 3 minutes. Add the wine, scraping up any browned bits from the bottom of the pot, and let it bubble away until it almost disappears.
• Add the stock, bring to a boil and let it bubble vigorously until the liquid reduces by about a third, about 10 minutes. Adjust the heat so the mixture simmers; when the vegetables are nearly tender - about 10 minutes later - nestle the fish, browned side up, among the vegetables; keep the browned crust above the liquid. Cook, undisturbed, until the fish and vegetables are tender, 10 to 15 minutes.
• Transfer the fish to a cutting board, and divide the vegetables among shallow bowls. Slice the fish and put it on top of the vegetables. Taste the cooking liquid, and adjust the seasoning; ladle it over all, garnish with the parsley and serve.