Text 21113, 85 rader
Skriven 2012-02-10 09:11:49 av Dave Drum (1:18/200.0)
  Kommentar till text 21093 av Dale Shipp (1:261/1466.0)
Ärende: Catfish
===============
-=> Dale Shipp wrote to Dave Drum <=-

 DD> enjoyed until I caught an 11 pounder from the Kankakee
 DD> river. Clear, fast running water over a rock bed. I was
 DD> going to toss it back when my Uncle stopped me.

 DS> Makes you wonder what they do for farmed catfish?  Do they just sit
 DS> around the pool all day or are they somehow made to swim in a current?

The only catfish farmer I know (Jerry Inmon) uses a wind driven arrangement to
provide a current in his catfish ponds. He said it gave him a better quality
fish than his competitors.
 
 DD> After that I began to understand the Eastern European's
 DD> liking of carp - both as a sport fish and as dinner. But,
 DD> the pond caught examples are still best used for cat food
 DD> or fertiliser.  Bv)=

 DS> I've heard, but not experienced, that carp can be decent eating if
 DS> prepared properly.   In Wisconsin, I'd often purposely fish for them
 DS> because of their size and the fun of reeling them in -- but would
 DS> release them afterwards.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hongshao Wanyu (Red-cooked Carp)
 Categories: Oriental, Seafood, Wine
      Yield: 4 servings
 
    1/2 oz Dried Tangerine Peel
      3 lb Firm, white-fleshed Fish
           - such as Rock Fish, Cod,
           - Halibut, Haddock, Scrod,
           - Red Snapper, or Sole,
           - (cleaned left whole) *
      2 ts Salt
      4 tb Cornstarch
      2 c  Peanut oil
      2 tb Fine chopped garlic
      3 tb Minced peeled fresh ginger
      4 tb Fine chopped scallions
      3 tb Rice wine or dry sherry
      1 tb Whole bean sauce; (yellow
           - bean sauce)
      2 tb Dark soy sauce
      1 tb Sugar
      6 tb Chicken stock
 
  SOAK THE TANGERINE 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 3 or 4 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. Sprinkle the cornstarch
  evenly on each side of the fish.

  Heat a wok or deep saute pan until it is hot. Add the oil.
  When hot, deep-fry the fish on each side for 5 to 8
  minutes until brown and crispy.
 
  Remove fish and drain on paper towels. Pour off oil,
  leaving 2 tablespoons.

  Reheat the wok. Add 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 wok. Cook
  over low heat for 8 minutes.

  Serve at once.

  Serves 4, as part of a Chinese meal or 2, as a single dish.

  * Odd. The only carp in this recipe is in the title. - UDD
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... A handful of patience is worth more than a bushel of brains - Dutch Proverb
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)