Posts Tagged ‘Fish’
Promise me that if you use this recipe, please stick to a sustainable source of the Chilean sea bass. Whole Foods Market, where I teach, carries farmed Patagonian toothfish seabass. Otherwise, you can always substitute with other higher oil content white fish such as black cod which is sometimes referred to as butterfish or sablefish, or escolar fillets
Chef’s tip: You can just broiled or grilled fish till cooked. Also, instead of mirin, you can use 1/4 cup sake with 2 TB sugar. Here’s a recipe to making your own pickled ginger.
1/2 cup packed light brown sugar
1/2 cup white miso paste
2 tablespoon soy sauce
1/2 cup mirin
1/2 cup rice vinegar
1 teaspoon chopped pickled ginger + 1 Tablespoon pickle juice
Four 6-oz chilean seabass, black cod or escolar fillets
1. Mix marinade ingredients together. Add fish, cover and refrigerate 24 hours
2. Broil fish 4 minutes.
3. Roast in oven 425 degrees for 3-5 minutes.
The perfume of the typical Thai aromatics of galangal, lemongrass, coriander and kaffir lime leaves is infused in the tender flaky fish. The lime-nuoc nam dressing is well suited for oily white fish,
Chef’s tip: Baking en papilotte is a simple solution to steaming fish, especially if you have a big piece of fish and limited pot sizes. There are many ways to crimp the parchment paper, some requires no staples. I just use the staple approach to create a fool-proof leak-proof envelope.
3 cloves garlic
1/3 cup of oil
4 tablespoons fish sauce
1 tablespoon Chinese rice wine
1 ½ tablespoons brown sugar
½ teaspoon ground white pepper
1-2 lime – make about 1/3 cup juice
3 tablespoons water
2 red jalapeno, seeded, minced
4 cloves garlic, minced
4 coriander/cilantro roots, or 4 tablespoons cilantro stems, minced finely
1 stalk scallions, white part minced, green part julienned about 1 inch long for garnish
1 inch ginger, peeled, julienned finely
1 inch galangal, peeled, grated
3 kaffir lime leaves, chiffonade finely
3 stalks lemon grass – white part only, cut into 2 lengthwise, smashed
4 pieces of parchment paper – 12 X 20 inch
2 lbs escolar / butter fish fillet/ sustainably-farmed chilean sea bass (or any fatty white fish, too)
A handful of cherry tomatoes
1 cup cilantro leaves, coarsely chopped
1 cup of basil, preferably Thai
Preparing the infused oils and sauce
1. Coarsely chop garlic. Heat oil. Fry garlic till golden. Drain and set aside.
2. Mix sauce ingredients with 4 tablespoons garlic oil. Set aside.
Preparing the, aromatics and garnish
3. Mince jalapeno, garlic, cilantro stems, and scallion white part.
4. Grate galangal, and using a mortar and pestle, grind cilantro roots into a paste, if using.
5. Julienne ginger and chiffonade kaffir
6. Julienne scallions green parts, coarsely chop cilantro leaves and chiffonade basil. Reserve for garnish.
Preparing the fish en papillote
7. Preheat oven 425F*
8. Remove fish bones and pins.
9. Take a large piece of parchment paper 30 x 22 inch, fold into half, and lay it flat on a baking sheet. Unfold the parchment and lay pieces of smashed lemon grass at the base followed by half of the aromatic mixture.
10. Place a fish on top. Top with remaining aromatic mixture.
11. Drizzle the sauce on top.
12. Next sprinkle on julienned ginger and kaffir leaves. Toss in the tomatoes.
13. Cover the fish with the other half of the parchment paper and fold over edges, stapling if necessary to create an airtight seal.
14. Bake in oven for about 15 minutes, depending on thickness of fish, rotating once.
15. Open the package carefully, avoiding the steam. Sprinkle with basil, cilantro, and green scallions. Drizzle with a teaspoon garlic oil. Serve immediately.
Cantonese folks believe that the best way to savor the sweetness of fresh fish is to do the least to it. A classic case of less is more. “7 minutes” is the magic number to cook the fish. Regardless of amount. You want it just flaking, and not tough. You can control how much oil you want to add. This recipe makes a small jar of shallot oil that you can use many times over.
Chef’s tip: Invest in a steamer rack, like the picture below….for a grand price of $0.69. You can find the racks in many of those houseware stores in Chinatown, typically hung outside the shop….as if in marketing terms, an impromptu purchase item. Go figure. Just place it on a big pot, wok or saute pan with a cover, add some water till it comes up to the height of the steamer, use a heatproof dish and you would have outfitted your kitchen with a steamer capability.
2 shallots, sliced thinly
1/2 cup canola oil
8 oz soft, white fish (rock fillet, red snapper, sea bass)
1/2 inch ginger, peeled, julienned fine
1 Tablespoon light soy sauce
1 sprig green onions, green part only, julienned
1 sprig cilantro
To make the shallot oil:
1. In a small sauce pot, heat canola oil. Add sliced shallots and fry till light golden brown. Remove from heat and the shallots will continue browning to a deep brown.
2. When cool, transfer oil and shallot crisps to a glass jar. Shallot oil can be kept for a couple of months in a jar.
Preparing the fish:
3. Bring a wok of water with a steamer rack to boil.
4. Smear a heat-proof deep plate with a little of the shallot oil. Place fish on the plate. Top with ginger strips.
5. Place in steamer and steam under boiling water for 7 minutes.
6. Remove plate from the steamer, drizzle with 1-2 Tablespoons of shallot oil and crisps, soy sauce and top with green onions and cilantro. Serve immediately.
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