Fry until crisp and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium. Use a skimmer or slotted spoon to remove it to a paper towel. The ingredients for this dish can be any small fish. Lift into the pan with a fork or kitchen tongs. © 2020 Discovery or its subsidiaries and affiliates. But of course you can toss sliced chiles in with the ginger and garlic at the beginning! Add about 1/2 cup of ice-cold water (or cold seltzer) into the flour bowl, then fold in the egg whites. As they are frying, turn your oven to "warm" and set a cooling rack with a baking sheet underneath it for your fish. Clean the fish, removing all scales, making sure to pay attention to scales on the belly, the head, and … corn starch, to dust the fish (*) 2 tablespoon cooking oil. Season with salt and fish curry powder. This is a Cantonese dish, and my version is adapted from my friend Kian Lam Kho’s fantastic book Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking, which you should pick up if you like to make your own Chinese food. The chile is a garnish in this recipe — most versions of salt and pepper anything don’t even use it. Mix the flour, starch, baking soda and salt together in a bowl. Thanks for posting such great recipes! Your picture makes it look like raw sliced jalapeños were added as a garnish. Thanks for the tip about oil temperatures. In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). I would suggest a tellicherry or malabar black pepper. Your email address will not be published. You also want quality black pepper, the best you can find because it is a major player in the flavor of this dish. Doing the same recipe tonight with some razor clam tubes we caught this weekend, along with winging a pasta dish with razors and ramps. My go to Chinese dish is always salt and pepper shrimp or squid. Stir-fry the scallions, ginger, garlic, and chiles for about 2 minutes. As an Amazon Associate I earn from qualifying purchases. Hey there. The quality of your ingredients matters here more than the specifics: If you don't like cilantro, use parsley, and any fresh hot chile will work - or leave it out. Sign up for the Recipe of the Day Newsletter Privacy Policy, Chinese Deep-Fried Fish with Spicy Black Bean Sauce, Gluten-Free Double-Chocolate Black Bean Brownies, Chinese Wok-Tossed Mussels in Black Bean Sauce. Keys to this dish are very hot oil, as in 375°F, otherwise the fish will be greasy. Love Salty Pepper anything! By Hank Shaw on April 22, 2019, Updated October 29, 2020 - 17 Comments. Learn how your comment data is processed. Is there a better way to get really good black pepper? Warning, this may be too graphic for some readers. At the very least, grind your own supermarket pepper as you serve. www.thehongkongcookery.com/2014/09/chinese-pan-fried-fish-with-sauce.html And watch videos demonstrating recipe prep and cooking techniques. Usually the ratio of starch to … I must confess I have never beaten up egg whites for a batter. Man, oh man, this was delicious. Mostly you will be using fillets of white fish, but this would be fantastic with whole fried smelt or shrimp, too. small hot chiles, like serranos, Thai or cayenne. Pour in the chicken stock, bring to a boil, and simmer until the sauce begins to thicken, about 10 minutes. Coat 2 pieces of fish with batter. Fry the ginger and garlic until the garlic just starts to brown, about 45 seconds. Chinese salt and pepper fish is one of those classic dishes we Americans tend to give short shrift to, I suspect because there is no shiny sauce to go with it. Eating “rare” delicacies just got to a new level. How do you get great black pepper? Very good. Delicious, thankyou. Fry until crisp and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium. You have nowhere to hide here, so if your batter is greasy, your black pepper stale and your garlic burnt, everyone will know it. It is something of a naked dish. Move the finished fish to the rack and continue frying the rest. The batter recipe will be my go to favourite in the future. We are going to make this tonight but are confused about where the fried garlic/ginger comes in to the recipe after ‘setting it aside for now.’ Is it just served alongside the fish or what? It was beautifully moist, and the recipe worked perfectly. Remove from the pan and drain on absorbent kitchen paper. https://www.food.com/recipe/crispy-fish-in-chili-sauce-14174 This sounds like it would be amazing with frog legs in place of fish. 250 gram firm white fish fillet, such as red snapper, tilapia, rockfish, flounder, cod, etc. The batter comes out lighter. It is a dramatic presentation, and the combination of sweet-sour-hot-savory can't be beaten. As to what fish to use, almost anything goes. Hank – love your recipes – just made turkey marsala over the weekend from the breast of a 24 lb tom I got on Friday – the entire family LOVED it. Finally, cake flour makes a difference in the batter. As I don’t have a deep fryer, and didn’t have any peanut oil in the cupboard, I used olive oil to surface fry the battered fish pieces in a large fry pan – it worked just as well, just had to turn after a minute or so. Fry the fish until … In a small bowl mix the cornstarch with 2 tablespoons water making sure to get out all the lumps. My fillet and boning knives are all over the place. Follow me on Instagram and on Facebook. While not strictly needed, if you have cake flour, use it. I buy mine in the whole corn way and grind it. Fry the curry leaves till golden brown in a wok of hot oil. *Can be found at Asian markets and gourmet shops. In another bowl, beat the egg whites into soft peaks. I heated up my cast iron wok and made a bunch with northern pike for 6 people. Put the rice flour on a plate and season it well with salt and pepper; dredge the fish pieces in the rice flour, shaking off any excess. Use small whole fish that have been scaled and gutted. Brent: No onions in this dish. Pretty much any firm fish you’d want to fry, which is most of them. All rights reserved. On the first batch I fried the batter puffed up more than I thought it would so I thinned it out to the point of barely coating the fish. Can’t wait to try this. Coat 2 pieces of fish with batter. And use whatever nice, fresh fish you can find. Add the black beans and fry for another minute. Gently put the seasoned fish into the hot oil and fry for about 5 minutes till it is very crispy and golden brown. It was absolutely delicious. David: That is exactly the awesome pepper I am talking about! Remove the fish pieces and drain them on paper towels; place them onto a platter. 4 cloves garlic… Hank, I made this tonight with smoked cod which I soaked in milk for 24 hours. I made this last night. I’d avoid bluefish, salmon or trout, herring, or any other really oily fish. While the oil is heating, make the batter. I made it from Hake. sliced thin. It still puffed up nicely and was the perfect batter for my taste. I’m trying this with bluegill fillets tomorrow. Mix the 3 chopped green onions, the 1-inch piece of finely chopped ginger, the tablespoon of Chinese cooking wine, the tablespoon of soy sauce and the black pepper together, then pour the mixture into a glass or plastic container, or a Ziploc bag. Then set aside. Chinese Pan Fried Fish with Soy Sauce. I get it from Penzeys. Mostly I mean don’t use stale, pre-ground black pepper from a convenience store…, Your email address will not be published. What type of chefs knives do you typically use? Pour this slurry into the black bean mixture (it will thicken immediately) and cook for another 2 minutes. Kammi: I use a Wusthof Ikon chef’s knife, and a cheap carbon steel paring knife from France. I used a firm Tofu and was delicious worked perfectly. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Heat up enough oil to deep fry the fish, about 3 to 4 cups, depending on what sort of pot or wok you … The main step is to dip fishes into the batter, then deep fry one by one. That said, salt and pepper fish, or chicken, a common alternative, is not hard to master. © 2020 Hunter Angler Gardener Cook, All Rights Reserved. When all the fish is ready, toss it with the salt and pepper, the reserved ginger and garlic, and the sliced chiles. Get Chinese Deep-Fried Fish with Spicy Black Bean Sauce Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. The batter has a really good consistency, it kept the fish itself nice and moist. Repeat with the remaining fish. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods.
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