Braised Whole Fish In Hot And Sour Sauce Food

CHINESE BRAISED FISH (HONGSHAO YU)

Steps:

• Using paper towels, pat the fish thoroughly dry. Wrap the fish in fresh paper towels while you prepare the rest of the ingredients. The goal is to make the fish as dry as absolutely possible. Use a sharp knife to score both sides of the fish three times.
• Once the prep work is done, unwrap the fish and dust it with a thin, even layer of cornstarch on both sides. This step will help keep the skin in tact during pan-frying.
• Heat the wok until it starts to smoke, and immediately add the oil and ginger slices. Reduce the heat to medium. Once the ginger slices start to brown, remove them from the wok and set aside. Carefully lay the fish in the wok, and DO EVERYTHING IN YOUR POWER NOT TO MOVE OR TOUCH THE FISH for the next 5 minutes. You can tilt the wok around so the oil glides around to evenly brown the fish.
• After 5 minutes, shake the wok slightly to see if the fish has seared enough to stop sticking to the wok. This is when you can carefully flip the fish over and do the same process for the other side.
• Once both sides are nicely browned, add the ginger back to the wok along with the scallions, shaoxing wine, sugar, vinegar, dark soy sauce and light soy sauce. Keep the heat at medium low, and cook the fish by continuously spooning the cooking liquid over the fish. Cook on each side for 4-5 minutes. By now, the sauce should be cooked down and almost syrupy. Serve!
• Tip: If you want to make sure the fish is done, carefully pick apart the thickest part of the fish. If the meat readily comes apart from the bone, it's done. You can plate it so that the hole you made is facing down!

JAPANESE SIMMERED FISH (SAKANA NO NITSUKE)

Steps:

• Gather the ingredients.
• If the fish fillet will be cooked with the skin intact, score the skin.
• Clean the fish with the boiled water: Place the fish in an empty pot and slowly pour the hot water over it until it's covered. The fish will cook slightly.
• Drain the hot water.
• Immerse the fillets in cold water.
• Drain again and set aside.
• Combine the sake, mirin, soy sauce, and sugar in a saucepan and bring to a boil over high heat.
• Add the fish fillets to the saucepan and cover them with a Japanese drop lid.
• Cook the fish for 10 minutes over medium-high heat.
• Continue to cook the fish until the simmering sauce is reduced to half.
• Add the tamari and ginger.
• Simmer for an additional 5 minutes, or until the simmering sauce has thickened.
• Remove the pan from the heat.
• Serve the fillets in shallow individual dishes.
• Pour some of the simmering sauce over the fish.
• Garnish with sliced green onions or fresh ginger, if desired.

BRAISED WHOLE FISH IN HOT-AND-SOUR SAUCE

Steps:

• Make 3 shallow cuts, from top to bottom, on each side of the fish. If you're using dried mushrooms, heat the stock or water and soak the mushrooms in it.
• Put the 1/2 cup oil in a nonstick skillet that will accommodate the fish and place over high heat. A few minutes later, when the oil is hot-a pinch of flour will sizzle-dredge the fish heavily on both sides in the flour, then gently lower it into the oil. Cook, sprinkling with salt, until golden brown on both sides, turning just once and adjusting the heat if necessary to prevent scorching. Transfer the fish to a platter and pour off the oil from the skillet. Return it to the stove over medium heat and add the remaining 2 tablespoons oil.
• Drain the mushrooms if dried (reserving the stock) and slice them thinly, discarding their stems. Add them to the skillet along with the onion and turn the heat to high. Cook, stirring occasionally, until the onion softens, about 5 minutes. Add the garlic, ginger, chiles, and black beans and cook, stirring, for another minute. Add the wine, soy sauce, vinegar, and stock. Bring to a boil, then turn the heat to low and return the fish to the pan.
• Cover and cook gently until the fish is cooked through (peek into one of the slashes; the meat should be opaque clear to the bone), about 15 minutes. Use a pair of spatulas to gently move the fish to a platter. If the mixture is very soupy, turn the heat to high and reduce it until thick, stirring occasionally (if it's not, proceed). Spoon the sauce over and around the fish, then drizzle with the sesame oil and garnish with the scallion and cilantro.
• Omit the chiles or not, as you like. After adding the liquids in step 3, stir in 1/2 cup honey or sugar and cook until it dissolves. Proceed as directed.
• Omit the onion, chiles, black beans, and vinegar. Add 1/4 cup bamboo shoots, sliced, with the mushrooms to the skillet in step 3. Proceed as directed.

BAKED FISH WITH SWEET AND SOUR SAUCE

Steps:

• Cut 4 deep slits into each side of fish, pour fish sauce into slits.
• Heat oil in heavy baking dish, cook fish on both sides to seal. Bake, covered, in moderate oven for about 30 minutes or until cooked through. Serve with hot sweet and sour sauce.
• Sweet and sour sauce-heat oil in pan, cook garlic, ginger and chilli, stirring 1 minute.
• Add sugar, vinegar and sauce, stir over heat until sugar is dissolved.
• Stir in remaining ingredients, bring to boil; simmer, covered, for about 3 minutes or until vegetables are just tender.

FISH IN PERSIAN SWEET-AND-SOUR SAUCE

Steps:

• Combine pomegranate molasses and water, tomato juice, lemon juice and zest, lime juice, sea salt, spices, and honey in a bowl.
• In a saucepan heat a few tablepoons of olive oil. Add the scallions and garlic and saute over medium heat until softened, a few minutes. Add the juice mixture and bring to a boil. Taste the sauce: it should be both sweet and sour, add more honey if necessary. Simmer for 2-3 minutes, then set aside.
• Preheat oven to 450°F Get out a baking dish.
• Pat the fish fillets dry and sprinkle with sea salt, then rub flour on the fillets to coat on both sides.
• Heat a few spoonfuls of olive oil in a wide pan. Fry the fillets, you want the outside of the fillet to be "sealed" but the inside will not be done.
• Place fillets in the baking dish. Pour the sauce over the fish and place in the oven. Bake 7-9 minutes, until the fish is just done. Serve immediately, with recipe#443553 or bread.

BRAISED FISH, POT-ROAST-STYLE

Steps:

• Put the olive oil in a Dutch oven over medium-high heat. When it is hot, sprinkle the fish with salt and pepper, and add it to the pot. Cook, undisturbed, until it is well browned, 5 or 6 minutes. (If you're using halibut fillet, and it has skin, brown the nonskin side.) Transfer it to a plate, browned side up.
• Add the onion, thyme, saffron, carrots, fennel and potatoes; sprinkle with salt and pepper. Cook, stirring occasionally until the onion begins to soften, about 5 minutes. Add the tomato paste and smoked paprika, and cook, stirring, until the tomato paste darkens a bit, 2 or 3 minutes. Add the wine, scraping up any browned bits from the bottom of the pot, and let it bubble away until it almost disappears.
• Add the stock, bring to a boil and let it bubble vigorously until the liquid reduces by about a third, about 10 minutes. Adjust the heat so the mixture simmers; when the vegetables are nearly tender - about 10 minutes later - nestle the fish, browned side up, among the vegetables; keep the browned crust above the liquid. Cook, undisturbed, until the fish and vegetables are tender, 10 to 15 minutes.
• Transfer the fish to a cutting board, and divide the vegetables among shallow bowls. Slice the fish and put it on top of the vegetables. Taste the cooking liquid, and adjust the seasoning; ladle it over all, garnish with the parsley and serve.