Text 15728, 88 rader
Skriven 2014-08-11 19:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Deer & Grapes 761
=========================
-=> Quoting Michael Loo to Dale Shipp <=-

 ML> Montgomery County
 ML> hermit living in a shack
 ML> path that led to a marsh (good frog catching)

All these years and I never knew you were a country boy!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Kung Pao Fish With Dried Chilies And Sichuan Peppercorns
Categories: Chinese, Fish
  Servings: 4

           FOR THE MARINADE AND FISH:
      1 lb firm white-fleshed fish
           fillets, such as catfish or
           tilapia, cut into 1-inch
           pieces
      1 TB egg white, lightly beaten
      1 ts soy sauce
    1/4 ts ground white pepper
      2 TB cornstarch 
           FOR THE SAUCE:
      1 TB doubanjiang 
      2 ts rice vinegar
      1 TB soy sauce
      2 ts sugar
      3 TB water
      1 ts cornstarch 
           FOR THE STIR-FRY:
      2 c  plus 1 tb peanut or
           vegetable oil, divided
      4    scallions, cut into 1-inch
           pieces on the bias
     12    hot Chinese dry chili
           peppers, halved
      4 md cloves garlic, finely
           minced
      2 ts Sichuan peppercorn
    1/4 c  roasted-garlic-flavored
           peanuts or regular roasted
           peanuts

Doubanjiang is a Chinese chili-bean sauce.

For the Marinade and Fish: Place fish in a large bowl. Add remaining
marinade ingredients and, using your hands, gently mix until fish is
evenly coated. Let stand 15 minutes.

Meanwhile, For the Sauce: In a bowl, thoroughly mix together all
sauce ingredients and set aside.

For the Stir-Fry: In a wok, heat 2 cups oil to 300 F. Working in 3
batches, carefully add fish and fry, gently moving fish around to
ensure none sticks to the wok and turning once, until fish is
golden, about 1 to 2 minutes per side. Using spider, transfer fish
to paper-towel-lined plates to drain. Repeat with remaining fish.

To clean and prepare the wok for stir-frying, carefully pour out
frying oil and add a few cups of water to the wok. Bring to a simmer
while scraping down the wok with a metal spatula. Discard water out
and wipe out wok with a paper towel, making sure the cooking surface
of the wok is completely dry before proceeding.

Heat remaining 1 tablespoon oil in the wok over high heat until
lightly smoking. Add scallion, dried chili peppers, garlic, and
Sichuan peppercorns, and stir-fry until fragrant and garlic is
lightly golden, about 30 seconds. Add the sauce and mix well (the
sauce should thicken almost immediately). Carefully add fried fish
and gently toss with sauce to combine. Transfer Kung Pao fish to
plate, sprinkle with peanuts, and serve immediately.

Posted by: Shao Z.

From: Serious Eats
 
MMMMM-------------------------------------------------


YK Jim


... Over 100 martinis? There are exactly 2 (vodka & gin) & 98 impostors.

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