Chinese Fish Recipes

Steps:

• Remove the head from the fish (or have your fishmonger do this) and cut the fish into 2-inch thick steaks. Put the rice flour on a plate and season it well with salt and pepper; dredge the fish pieces in the rice flour, shaking off any excess.
• In a deep pot or a wok large enough to hold the fish, heat the vegetable oil to 350 degrees F. Carefully put in the fish and deep-fry until it is browned, crisp, and cooked through, about 12 to 15 minutes. Remove the fish pieces and drain them on paper towels; place them onto a platter.
• Carefully drain all but 3 tablespoons of oil from the wok. Stir-fry the scallions, ginger, garlic, and chiles for about 2 minutes. Add the black beans and fry for another minute. Pour in the chicken stock, bring to a boil, and simmer until the sauce begins to thicken, about 10 minutes. In a small bowl mix the cornstarch with 2 tablespoons water making sure to get out all the lumps. Pour this slurry into the black bean mixture (it will thicken immediately) and cook for another 2 minutes. Pour the sauce over the fish pieces, garnish with cilantro leaves, and serve.

Steps:

• Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything.
• Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with cilantro, if desired.

Steps:

• Place small cake rack in large (12-inch-diameter) skillet; place 9-inch-diameter glass pie dish on rack. Put fish in dish; sprinkle lightly with salt and pepper. Sprinkle wine, ginger and garlic in dish around fish. Top fish with soy sauce, sesame oil and 1 tablespoon cilantro. Pour enough water into skillet to reach depth of 1 inch. Bring water to boil. Cover skillet; steam fish until just opaque in center, about 10 minutes. Transfer fish to plates; top with juices from dish and remaining 1 tablespoon cilantro.

Steps:

• Thinly slice the boneless fish and soak in the marinade.
• Shred the lettuce and set aside.
• Cook the ginger, oil and salt just until the ginger begins to brown a little bit. Add to the soup stock and bring to a heavy simmer.
• Just prior to serving, drain the marinade from the fish and add the fish to the soup pot, all at once, along with the lettuce and the rice wine or sherry.
• Bring back to a full simmer, then remove from stove.
• Do not overcook the soup.
• Add a few drops of sesame oil and pepper for garnish, and serve immediately.

Steps:

• Rinse and drain fish. Score the skin at 1/2 inch intervals on both sides.
• Place the fish on a large plate, and sprinkle with salt inside and out.
• Place the fish in a steamer basket and place in a wok, or use a regular Western steamer pot.
• Sprinkle the fish evenly with the ginger slices, then cover with a lid.
• Steam the fish on medium heat for about 10 minutes.
• Meanwhile, mix soy sauce and vinegar.
• When the fish is flaky and cooked, place it on a serving plate.
• Pour sauce over fish.
• Toss out any water from the wok, and add oil and green onions.
• Saute quickly over a hot flame until onions are a bit tender, then pour sizzling oil and onions over fish.
• Garnish with chopped coriander (cilantro) and serve.