FishForJenny

Ingredients 2 tilapia, totaling about 2 ½ lbs, descaled and cleaned 2 teaspoons cornstarch 3 tablespoons oil 6 slices ginger 3 scallions, cut into 2-inch pieces ¾ cup shaoxing wine 2 tablespoons sugar 2½ tablespoons Chinese black vinegar 1 tablespoon dark soy sauce 2 teaspoons light soy sauce Instructions Using paper towels, pat the fish thoroughly dry. Wrap the fish in fresh paper towels while you prepare the rest of the ingredients. The goal is to make the fish as dry as absolutely possible. Use a sharp knife to score both sides of the fish three times. Once the prep work is done, unwrap the fish and dust it with a thin, even layer of cornstarch on both sides. This step will help keep the skin in tact during pan-frying. Heat the wok until it starts to smoke, and immediately add the oil and ginger slices. Reduce the heat to medium. Once the ginger slices start to brown, remove them from the wok and set aside. Carefully lay the fish in the wok, and DO EVERYT...

Ingredients 1 large fish filet (tilapia or flounder) ¼ cup finely chopped shiitake mushrooms ¼ cup finely chopped carrot ¼ cup finely chopped red pepper ¼ cup finely chopped onion ¼ cup ground pork (optional) 1 tablespoon water 1 tablespoon cornstarch 1 tablespoon shaoxing wine 1 tablespoon douban (spicy bean sauce) 1 teaspoon hoisin sauce ½ teaspoon sesame oil ½ teaspoon sugar Ground white pepper Oil 1 clove garlic, minced ½ cup water 2 teaspoons chopped cilantro 2 teaspoons chopped scallion Instructions Steam the fish, drain and put on plate. See this Cantonese Steamed Fish recipe for more details on how to cook your fish. While the fish is steaming, prep the vegetables and have your pork ready for cooking. Mix 1 tablespoon water and cornstarch into a slurry mixture and set aside. Measure out shaoxing wine, bean sauce, hoisin sauce, sesame oil, sugar, and white pepper in a small bowl and set aside. Heat wok to high and add 1 tablespoon of oil...

Ingredients 2 scallions fresh ginger, about 2 tablespoons julienned 1 small bunch of cilantro 1 ½ tablespoons soy sauce ⅛ teaspoon salt ⅛ teaspoon sugar 2 tablespoons water 1 medium tilapia, grey sole, flounder or fluke filet 2 tablespoons oil Instructions Julienne the scallion and ginger and set aside. Give the cilantro a rough chop and set that aside as well. Combine the soy sauce, salt, sugar and water into a small bowl and mix well. Prepare your steamer setup, which these days you can purchase easily online or at the store. What also works is a wok or large saucepan or pot with a cover and small a round metal elevated rack you can put the plate on. I’ve even used a cleaned empty tuna can for the plate to sit on, and it works just fine. Fill your wok or saucepan with about an inch of water, cover and bring it to a boil. Carefully place your plate with the fish on the rack. Cover and steam for about 10 minutes. You can check it for doneness by using a butte...