Red Cooked Fish With Tangerine Peel Food

RED-COOKED FISH WITH TANGERINE PEEL

Red-Cooked Fish With Tangerine Peel image

"Red cooking'' means braising with a strong sauce, one that incidentally is reddish in color. The technique is usually applied to meat but it works well with any firm white fish. If carp is unavailable, a similar fresh fish may be substituted.

Provided by Ken Hom

Categories dinner, one pot, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 ounce dried tangerine or citrus peel
2 1/2 to 3 pounds carp or other firm, white-fleshed fish like rockfish, cod, halibut, haddock, scrod, red snapper or sole, cleaned and left whole
2 teaspoons salt
4 tablespoons cornstarch
2 cups peanut oil
2 tablespoons finely chopped garlic
3 tablespoons finely chopped peeled fresh ginger
4 tablespoons finely chopped scallions
3 tablespoons rice wine or dry Sherry
1 tablespoon whole-bean sauce (yellow-bean sauce)
2 tablespoons dark soy sauce
1 tablespoon sugar
6 tablespoons chicken stock or water

Steps:

Soak the tangerine or citrus peel for 20 minutes in warm water or until it is soft. Rinse under running water, squeeze out any excess liquid, finely chop, and set aside.
Make three or four slashes on each side of the fish to help it cook faster and allow the flavors to permeate. Rub the fish on both sides with the salt. Evenly coat each side of the fish with the cornstarch.
Heat a wok or deep saute pan until it is hot. Add the oil, and when it is hot, deep-fry the fish on each side for 5 to 8 minutes until it is brown and crispy. (If the head or tail is not submerged in the oil, regularly ladle some of the oil over the exposed parts.) Remove the fish, and drain on paper towels.
Pour off most of the oil, leaving 2 tablespoons, and reheat the wok. Add the chopped tangerine peel, garlic, ginger, and scallions and stir-fry for 30 seconds. Put in the rest of the ingredients. Return the fish to the wok, spooning the ingredients over the top of the fish. Cover the wok, and cook over low heat for 8 minutes. When the fish is cooked, carefully remove it to a serving platter, and serve at once.

Nutrition Facts : @context http, Calories 1296, UnsaturatedFat 86 grams, Carbohydrate 16 grams, Fat 110 grams, Fiber 1 gram, Protein 57 grams, SaturatedFat 19 grams, Sodium 1142 milligrams, Sugar 4 grams

RED-COOKED DUCK WITH TANGERINE PEEL

Red-Cooked Duck With Tangerine Peel image

Number Of Ingredients 8

Ingredients

1 piece , dried tangerine peel
1 duck (3 to 4 pounds)
4 to 6 cups water
1/2 pound fresh mushrooms
3 tablespoons soy sauce
1 teaspoon salt
dash pepper
2 tablespoons smoked ham

Steps:

1. Soak tangerine peel. 2. Wipe duck with a damp cloth and chop, bones and all, in 2-inch sections. Meanwhile bring water to a boil in a heavy pan. 3. Add duck and soaked tangerine peel. Bring to a boil again, then simmer, covered, 1 hour. Discard tangerine peel. 4. Meanwhile slice mushrooms then add, along with soy sauce, salt and pepper. Simmer, covered, 20 minutes more. 5. Shred smoked ham. Serve duck hot, garnished with ham. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

TANGERINE CHUTNEY

Tangerine Chutney image

Provided by Bruce Aidells

Categories Sauce Christmas Winter Tangerine Jam or Jelly Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 6

Ingredients

9 small seedless tangerines, unpeeled
3 tablespoons red wine vinegar
1 tablespoon dry mustard
1/4 teaspoon salt
1 1/2 cups red jalapeño pepper jelly
3/4 cup tangerine, orange, or lemon marmalade

Steps:

Finely grate enough peel off tangerines to measure 3 tablespoons. Using small sharp knife, cut all peel and white pith off tangerines. Working over large sieve set in bowl, cut between membranes, releasing segments into sieve. Place in refrigerator and let segments drain at least 2 hours and up to 6 hours.
Stir vinegar, mustard, and salt in medium bowl until mustard dissolves. Mix in jelly, marmalade, and 3 tablespoons grated tangerine peel. Cover and chill chutney base up to 6 hours.
Gently fold tangerine segments into chutney base and serve.

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