Best 2 Chinese Twice Cooked Whole Fish Or Fillets Recipes
**Twice-Cooked Whole Fish or Fillets: A Culinary Journey of Sichuan Cuisine**
In the realm of Chinese gastronomy, few dishes embody the culinary artistry of Sichuan cuisine quite like Twice-Cooked Whole Fish or Fillets. This iconic dish, hailing from the vibrant city of Chengdu, is a symphony of flavors that tantalizes the taste buds with its delicate balance of spicy, sweet, and savory notes. Twice-Cooked Whole Fish or Fillets showcases the essence of Sichuan cooking, characterized by its bold use of chili peppers, aromatic spices, and a mastery of contrasting textures. This article presents two irresistible variations of this classic dish: a whole fish version and a delectable rendition using fish fillets.
The whole fish recipe embarks on a culinary adventure, guiding you through the art of preparing and cooking a whole fish to perfection. Each step is carefully explained, from selecting the freshest fish to achieving that perfect crispy texture. The accompanying sauce is a symphony of flavors, featuring a harmonious blend of spicy chili peppers, aromatic ginger and garlic, and a touch of sweetness from sugar.
For those seeking a quicker and simpler option, the fish fillets recipe offers a delightful alternative. Tender fish fillets are coated in a flavorful marinade before being fried until golden brown. The resulting dish is then enveloped in a rich and savory sauce, boasting a delightful interplay of textures and a captivating interplay of sweet, sour, and spicy notes.
Both recipes provide detailed instructions, ensuring that even novice cooks can recreate this Sichuan masterpiece in the comfort of their own kitchens. Embark on this culinary journey and discover the secrets behind this iconic dish that has captivated food enthusiasts worldwide.
CHINESE TWICE COOKED WHOLE FISH (OR FILLETS)
Ginger, garlic, and pungent seasonings are "seared" into cooked fish with hot oil. Traditionally, peanut oil is used but my husband found that the olive oil/butter combination is the most flavorful. He prefers using "bony fish" like largemouth bass or rockfish, but it also goes well with seabass fillets.
Provided by Marla Swoffer
Categories Bass
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grill or steam fish until cooked.
- Remove fish to glass baking dish or serving platter.
- Layer on fish in this order: ginger, garlic, parsley or cilantro, green onions.
- Heat 1/2 C olive oil and cube of butter.
- Pour over fish to ignite flavors throughout.
- Add a touch of soy sauce to finish.
Nutrition Facts : Calories 470.4, Fat 50.4, SaturatedFat 18.4, Cholesterol 61, Sodium 169.8, Carbohydrate 5.9, Fiber 1.2, Sugar 0.6, Protein 1.2
CHINESE STEAMED WHITE FISH FILLET WITH TOFU (CANTONESE STYLE)
This looks like a lot of ingredients but you'll find it's really easy to do...and so beautiful and tasty at the same time!!! Serve this with steamed jasmine rice and stir-fried or steamed Asian veggies. An easy and healthy meal!
Provided by Michelle Chen
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Bring about 1 1/2 inches of water to boil in a pot fitted with a steamer basket.
- In a large bowl, stir together the chile, garlic, ginger, and black bean sauce. Stir in dark and white soy sauces, vegetable oil, sugar, and white pepper. In a small cup, mix together the cornstarch and water. Stir into the sauce. Cut fish fillets into thin strips, add to bowl, and coat well.
- When water in steamer has reached a boil, carefully place the tofu cubes in a single layer in the basket, and steam, covered, for 2 minutes. Place the fish strips on top of the tofu; cover and steam for another 3 minutes.
- Remove and garnish with chopped green onion. Serve with steamed white rice and stir-fried or steamed Asian vegetables.
Nutrition Facts : Calories 279.5 calories, Carbohydrate 12.6 g, Cholesterol 51.2 mg, Fat 14.1 g, Fiber 1.5 g, Protein 27.3 g, SaturatedFat 2.1 g, Sodium 800.5 mg, Sugar 5.1 g
Tips:
- Choose the right fish: A firm-fleshed fish like salmon, cod, or bass is best for this dish. Avoid delicate fish like tilapia or flounder, as they will fall apart during the cooking process.
- Score the fish: Scoring the fish helps the marinade penetrate the flesh and ensures even cooking. Make shallow diagonal cuts on both sides of the fish.
- Marinate the fish: Marinating the fish in a mixture of soy sauce, rice wine, ginger, and garlic for at least 30 minutes enhances its flavor.
- Fry the fish in batches: If you're cooking a whole fish, cut it into fillets or steaks before frying. Fry the fish in batches to avoid overcrowding the pan and ensure even cooking.
- Don't overcook the fish: Fish cooks quickly, so be careful not to overcook it. Cook the fish until it is just cooked through, or until it flakes easily with a fork.
- Make the sauce: While the fish is cooking, make the sauce by combining soy sauce, rice wine, vinegar, sugar, and ginger. Bring the sauce to a simmer and thicken it with cornstarch.
- Add the vegetables: Once the fish is cooked, add the vegetables to the pan and cook them until they are tender. Common vegetables used in twice-cooked fish include bell peppers, onions, and scallions.
- Return the fish to the pan: Once the vegetables are cooked, return the fish to the pan and stir-fry until it is heated through.
- Serve immediately: Twice-cooked fish is best served immediately with steamed rice.
Conclusion:
Twice-cooked fish is a classic Chinese dish that is both flavorful and easy to make. By following these tips, you can create a delicious and impressive dish that is sure to please your family and friends.
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