KyleWeiss
02-10-2005, 04:31 AM
My former co-worker, Feng Ping, taught me this recipie:
1/2 lb of fresh, fresh salmon filet (Trout? Bass?), scaled, chopped into 1 inch by 1 inch blocks (smaller is okay, but it cooks faster! Beware!). Leave the skin ON, it helps it cook. If you HAVE to remove it because you're a weenie, just don't overcook the fish.
4 scallions (green onions) chopped however you like.
2 oz of fire-roasted red peppers, cut into strips (from a jar is okay)
1 thumb-sized ginger, chopped into circles
1 tsp chopped garlic or one clove pressed
1 peeled, julienned carrot, or thin sliced
2 tsp sugar
soy sauce (to add later)
wok oil (or canola, or olive)
sesame oil (toasted or otherwise)
Okay, heat up that wok or pan. Hot as it'll go. Put in a decent amount of oil, the olive, canola or wok oil. (NOT the sesame oil.) That means, a dollop about 3 inches across when it stops spreading in the pan.
Pan should be hot, add all vegetables, except the ginger. As my favorite guy Martin Yan says, it's "stir fry," not "stare fry," so mix that pan! No standing vegetables! Heh. Green onions should start to get a slight browned outside and look a touch dehydrated, carrots should have softened. If you lose a lot of the oil and it seems dry, toss in a handful of water to the mix, it'll revive the sizzle.
Okay, so all we should have left over is our soy sauce, sugar, sesame oil, and ginger.
Add ginger, Stir, stir stir! The ginger takes away the fishy flavor, use more or less depending. Add fish! Stir more!
Fish will be done when YOU think it should be! I like my fish medium rare, and if you poke it at this point, the meat will separate a little and you'll see underdone fish. More done fish will be more flakey.
When you think fish is done, take off the burner completely, but don't stop stirring. Stir in a few dashes of sesame oil, a few light dashes of soy sauce, and mix in the sugar. Keep stirring as heat reduces, and serve over a bed of rice or noodles.
Enjoy the heck out of this one, it takes only about 10 minutes from prep to table. Makes about 2 servings with rice.
Hasta la pasta...
KW
PS - I have a crapload of recipies, I love to cook. Ask my waistline.
1/2 lb of fresh, fresh salmon filet (Trout? Bass?), scaled, chopped into 1 inch by 1 inch blocks (smaller is okay, but it cooks faster! Beware!). Leave the skin ON, it helps it cook. If you HAVE to remove it because you're a weenie, just don't overcook the fish.
4 scallions (green onions) chopped however you like.
2 oz of fire-roasted red peppers, cut into strips (from a jar is okay)
1 thumb-sized ginger, chopped into circles
1 tsp chopped garlic or one clove pressed
1 peeled, julienned carrot, or thin sliced
2 tsp sugar
soy sauce (to add later)
wok oil (or canola, or olive)
sesame oil (toasted or otherwise)
Okay, heat up that wok or pan. Hot as it'll go. Put in a decent amount of oil, the olive, canola or wok oil. (NOT the sesame oil.) That means, a dollop about 3 inches across when it stops spreading in the pan.
Pan should be hot, add all vegetables, except the ginger. As my favorite guy Martin Yan says, it's "stir fry," not "stare fry," so mix that pan! No standing vegetables! Heh. Green onions should start to get a slight browned outside and look a touch dehydrated, carrots should have softened. If you lose a lot of the oil and it seems dry, toss in a handful of water to the mix, it'll revive the sizzle.
Okay, so all we should have left over is our soy sauce, sugar, sesame oil, and ginger.
Add ginger, Stir, stir stir! The ginger takes away the fishy flavor, use more or less depending. Add fish! Stir more!
Fish will be done when YOU think it should be! I like my fish medium rare, and if you poke it at this point, the meat will separate a little and you'll see underdone fish. More done fish will be more flakey.
When you think fish is done, take off the burner completely, but don't stop stirring. Stir in a few dashes of sesame oil, a few light dashes of soy sauce, and mix in the sugar. Keep stirring as heat reduces, and serve over a bed of rice or noodles.
Enjoy the heck out of this one, it takes only about 10 minutes from prep to table. Makes about 2 servings with rice.
Hasta la pasta...
KW
PS - I have a crapload of recipies, I love to cook. Ask my waistline.