Red-Cooked Fish Slices
Hongshao dishes, or red-cooked, simply means that the food is made using a highly seasoned soy base. Red-cooking can be applied to anything: pork, beef, fish. The Chinese particularly prize the cheeks and tongues of large fish; however, since these are not readily available everywhere we’re going to use regular fish fillets or slices for this recipe.
3 tablespoons soy sauce
1 tablespoon Shiaoh Xing
1 teaspoon sesame oil
1/2 cup chopped scallions/green onions
1 tablespoon julienned ginger (1/8 inch thick)
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 tablespoons cornstarch
1 pound tilapia or other firm-fleshed fish like cod or sea bass, cut into slices about 3 inchs long and 1 inch wide
3 tablespoons canola oil
3 tablespoons minced garlic
1 teaspoon chili pepper paste, or to taste
1 tablespoon rice wine vinegar
3 tablespoons water
Combine soy sauce, Shiaoh Xing, sesame oil, scallions, ginger, sugar, salt and cornstarch in a bowl large enough to accommodate the fish. Mix well, then add the fish slices, turning to coat well. Set aside for 30 minutes.
Heat oil in a large skillet or wok over high heat. When hot but not smoking, add garlic and stir-fry 10 seconds until just beginning to brown. Add chili pepper paste and stir-fry another 15 seconds or so, then gently add the fish slices and their marinade. Turn the fish slices over and cook for about 2 minutes, to marry flavors. Add vinegar and turn fish slices again. Cook for 2 more minutes. Add water and cover, cooking for 2 more minutes or just until fish is cooked through (do not overcook!). Serve hot.
Serves 4-6.
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POSTED IN: Seafood Dishes : Asian
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