Best 3 Red Cooked Fish With Tangerine Peel Recipes
**Indulge in the Exquisite Symphony of Flavors: Red-Cooked Fish with Tangerine Peel and Accompanying Delights**
Embark on a culinary journey to savor the tantalizing Red-Cooked Fish with Tangerine Peel, a dish that captivates the senses with its vibrant colors, tantalizing aromas, and symphony of flavors. Originating from the vibrant culinary traditions of Sichuan, this delectable dish showcases the perfect harmony between the tender fish and the aromatic tangerine peel, creating an unforgettable taste experience.
Our curated collection of recipes offers a comprehensive guide to preparing this classic dish, ensuring that every step is executed with precision. Discover the secrets of selecting the freshest fish, preparing it with meticulous care, and infusing it with the perfect blend of spices. Learn the art of creating the rich and flavorful sauce, balancing the sweet, sour, and savory notes to achieve a harmonious equilibrium.
In addition to the main event, we present a selection of delectable accompaniments that will elevate your dining experience. Delight in the freshness of Cucumber Salad with Garlic Sauce, where crisp cucumbers are tossed in a tangy and aromatic dressing. Experience the delightful crunch of Stir-fried String Beans with Minced Pork, a dish that combines tender string beans with savory minced pork for a satisfying bite.
For a touch of comforting warmth, try the classic Egg Drop Soup, a simple yet flavorful soup that showcases the delicate flavors of eggs and vegetables. And to satisfy your sweet cravings, indulge in our Steamed Glutinous Rice Balls with Brown Sugar, a traditional Chinese dessert that offers a delightful balance of sweet and chewy textures.
Whether you're a seasoned cook or just starting your culinary adventures, our comprehensive guide to Red-Cooked Fish with Tangerine Peel and its accompaniments will empower you to create a memorable and satisfying meal that will tantalize your taste buds and leave you craving more.
RED-COOKED FISH WITH TANGERINE PEEL
"Red cooking'' means braising with a strong sauce, one that incidentally is reddish in color. The technique is usually applied to meat but it works well with any firm white fish. If carp is unavailable, a similar fresh fish may be substituted.
Provided by Ken Hom
Categories dinner, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Soak the tangerine or citrus peel for 20 minutes in warm water or until it is soft. Rinse under running water, squeeze out any excess liquid, finely chop, and set aside.
- Make three or four slashes on each side of the fish to help it cook faster and allow the flavors to permeate. Rub the fish on both sides with the salt. Evenly coat each side of the fish with the cornstarch.
- Heat a wok or deep saute pan until it is hot. Add the oil, and when it is hot, deep-fry the fish on each side for 5 to 8 minutes until it is brown and crispy. (If the head or tail is not submerged in the oil, regularly ladle some of the oil over the exposed parts.) Remove the fish, and drain on paper towels.
- Pour off most of the oil, leaving 2 tablespoons, and reheat the wok. Add the chopped tangerine peel, garlic, ginger, and scallions and stir-fry for 30 seconds. Put in the rest of the ingredients. Return the fish to the wok, spooning the ingredients over the top of the fish. Cover the wok, and cook over low heat for 8 minutes. When the fish is cooked, carefully remove it to a serving platter, and serve at once.
Nutrition Facts : @context http, Calories 1296, UnsaturatedFat 86 grams, Carbohydrate 16 grams, Fat 110 grams, Fiber 1 gram, Protein 57 grams, SaturatedFat 19 grams, Sodium 1142 milligrams, Sugar 4 grams
SIZZLING HOT TANGERINE SHRIMP
A spicy/sweet shrimp stir fry. You can cook the rice while you prep and cook the shrimp. This seems like a lot of steps and ingredients, but once you start cooking it goes really fast. Prep time may be less if you purchase peeled and deveined shrimp instead of shell on.
Provided by Lynette ! @breezermom
Categories Fish
Number Of Ingredients 20
Steps:
- Combine the first 4 ingredients in a bowl; set aside.
- Combine the soy sauce and the next 7 ingredients; stir well with a wire whisk. Set aside.
- Peel and devein shrimp, if they are not already peeled and deveined. Cut in half crosswise, and set aside.
- Pour 2 tablespoons peanut oil around the top of a preheated wok, coating sides; heat at medium-high (375º) for 2 minutes. Add the pine nuts and stir fry for 2 minutes or until lightly browned. Remove the pine nuts, and drain on paper towels. Set aside.
- Pour 1 tablespoon peanut oil into wok. Add reserved shrimp, and stir-fry for 2 minutes or until the shrimp turn pink. Remove shrimp, and set aside.
- Pour the remaining 2 tablespoons peanut oil into the wok. Add the reserved chile mixture, and stir fry 15 seconds. Add the onion and red pepper, and stir-fry for 5 minutes or until tender. Remove the vegetable mixture; set aside.
- Combine the cornstarch and water; stir well. Pour the reserved soy sauce mixture into the wok; heat at medium high for 1 minute. Gradually add the cornstarch mixture; cook, stirring constantly, until mixture is thickened. Add the reserved pine nuts, shrimp, and vegetable mixture to the wok, and stir-fry 1 to 2 minutes or until thoroughly heated. Serve over rice.
RED-COOKED DUCK WITH TANGERINE PEEL
Number Of Ingredients 8
Steps:
- 1. Soak tangerine peel. 2. Wipe duck with a damp cloth and chop, bones and all, in 2-inch sections. Meanwhile bring water to a boil in a heavy pan. 3. Add duck and soaked tangerine peel. Bring to a boil again, then simmer, covered, 1 hour. Discard tangerine peel. 4. Meanwhile slice mushrooms then add, along with soy sauce, salt and pepper. Simmer, covered, 20 minutes more. 5. Shred smoked ham. Serve duck hot, garnished with ham. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Choose the right fish: Any firm-fleshed fish can be used for this dish, such as red snapper, halibut, or cod. Just make sure the fish is fresh and of good quality.
- Prepare the fish properly: Before cooking, be sure to scale and gut the fish, and remove the head and tail. You can also score the fish's skin to help it absorb the flavors of the sauce.
- Use a variety of vegetables: This dish is a great way to use up leftover vegetables. Some common vegetables that are used in red-cooked fish include carrots, celery, onions, and bell peppers. You can also add other vegetables, such as broccoli, mushrooms, or zucchini.
- Use a good quality soy sauce: The soy sauce is one of the key ingredients in this dish, so it's important to use a good quality one. Look for a soy sauce that is dark and flavorful.
- Don't overcook the fish: Red-cooked fish is a delicate dish, so it's important not to overcook it. The fish should be cooked until it is just opaque in the center.
Conclusion:
Red-cooked fish with tangerine peel is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of the sweet and sour sauce, the tender fish, and the crunchy vegetables makes this dish a surefire hit. So next time you're looking for a quick and easy seafood recipe, give red-cooked fish with tangerine peel a try. You won't be disappointed!
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