Salmon in hot bean sauce


This fantastic recipe was taught to me at culinary school years ago and is still one of the most requested dishes both by my family and friends .it has the best combination of flavors but is very Chinese seafood dish I have made. Originally this dish was made with Carp but I switched over to Salmon,a more widely available fish and touted for its great vitamin content. The best point with this dish is it can be under cooked and heated and finished cooking just prior to serving.

Photograph by Ashish Mahtani

2 lb Salmon        1  1/2 tbsp chopped ginger root ( fresh please)

2 tbsp chopped fresh garlic

3 scallions,diced

2 tbsp hot bean sauce ( available in Asian markets)

2 tbsp dry Sherry or Rice wine

1  1/2 cup stock

2 tsp sugar

2 tsp soy sauce

1 tbsp cornstarch mixed with 2 tbsp water

2 tsp vinegar

1/2 cup peanut or corn oil ( I use Canola oil)

Clean the fish and pat dry with paper towels. Make 3 cuts on each side of the fish.

Put ginger,garlic and hot bean sauce on a plate.

Combine Sherry or Rice wine, stock , sugar and soy sauce in a cup.

Sprinkle salt on both sides of fish just before frying . heat a wok until hot. Add 5 tbsp of  oil and swirl it around. heat it until very hot. Slide the fish into the oil and fry until golden brown. Turn and brown the other side. Remove the Fish and oil.

Add 3 tbsp fresh oil and heat until hot. Add ginger and stir fry until fragrant. Add the hot bean sauce. Stir fry a few times.

Add the fish, the stock mixture . Bring to a boil. Cover and cook in medium heat for 5 minutes. Turn fish over and cook 5 more minutes or until done. Remove fish to a serving dish.

Restir the cornstarch mixture. Add it to the sauce,stirring all the while until it thickens. Add the vinegar, scallions, stir and pour over the fish.

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Seared Scallops with Asian -Lime chile sauce


This is a quick week night recipe ready in a snap . Scallops are very delicate in flavor  but are unforgiving as most seafood if over cooked.The sauce may be prepared up to 1 day ahead , refridgerated and brought to room temperature before serving.

Serves 4

Gourmet magazine

 

1 small garlic clove chopped

1 small red hot chile, chopped including seeds

2 1/4 tsp sugar

2 tbs seasoned rice vinegar

2 tbs Fish Sauce

1 1/2 tbs water

1 tbs fresh lime juice

1 lb  (about 16 ) medium scallops, tough muscle removed from side of each , if necessary

1 tbs olive oil

4 (8 inch ) bamboo skewers

Soak skewers in water 30 minutes.

Pound garlic , chile and sugar to a fine paste with mortar and pestle. Stir paste together with vinegar , fish sauce , water and lime juice.

Pat scallops dry. Thread 4 on each skewer. Then brush both sides with oil. Season scallops with salt and pepper.

Brush a 12 inch non stick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking . Sear scallops , turning over once, until just cooked through, about 6 minutes total.

Serve scallops with scauce spooned over.

Broiled Cod in Chile -Tamarind sauce


This is a great alternative to fish that is typically deep fried in many asian recipes. The light cod pairs remarkably well with the delightful combination of the sweet and spicy tamarind sauce , a family favorite.

Serves 4

Christina Arokiasamy

1 lb skinless cod fillet

1 tbs canola or peanut oil

2 Garlic cloves , minced

2 Fresh red chiles , minced

2 small shallots , chopped

3 tbs Fish sauce

3 tbs Tamarind Liquid

3 tbs palm sugar or brown sugar

Preheat the broiler. Place the fish on a baking sheet and drizzle with the oil. Carefully place the baking sheet on the top rack under the broiler and broil for 10 minutes , or until light golden and cooked through.

Meanwhile combine the garlic , chiles , shallots , fish sauce , tamarind liquid and palm sugar in a small pan. Bring to a boil over medium heat , then reduce the heat to low and simmer for 5 to 7 minutes.

Carefully remove the fish from the broiler and transfer to a serving platter. Pour sauce over fish and serve immediately.

Pan fried Fish with Tamarind mint sauce


sweet , sour ,spicy ,salty and aromatic, the perfect balance of taste in this Vietnamese fish dish using fish Filets , just the ease of serving makes it worth it. Make sure the fish is really fresh though, it really makes a difference.

Serves 4 -6

Source Wendy Hutton

4 tbs Tamarind pulp

4 tbs Fish sauce

3 tbs sugar

1 tsp light soy sauce

1  1/2 lbs snapper or bream cut into 4 filets, skin left on

1/2 tsp freshly ground black pepper

1/3 cup cornflour

3 tbs vegetable oil

1 tbs minced garlic

1 tbs minced fresh ginger

1 large red chili minced

2 tbs minced fresh mint

additional mint for garnish

Combine tamarind juice , fish sauce,sugar and soy sauce in a bowl , stirring to dissolve sugar. Set aside. Dry the fish with paper towel , then sprinkle both sides with black pepper. Dip into cornflour and shake off excess.

Heat 2 tbs in a non stick pan until smoking hot. Add the fish pieces,skin side down, reduce heat and fry till skin is golden brown about 4 minutes, turn fish and cook another 2 minutes. Transfer to serving plate and keep warm.

Heat remaining tablespoon of oil in the frying pan and stir fry garlic ginger and chiliover medium heat for 30 seconds. Add tamarind mixture and simmer  1 minute stirring constantly. Stir in the mint leaves and pour sauce over warm fish. Garnish with additional mint leaves and serve.