Help ! I need some chinese recipes for fish? a little spicy would be better.?

Here is a Cantonese Authentic Recipe, Steamed Fish



%26lt;%26lt;%26lt;%26lt; Steamed Pomfret with Black Beans Sauce %26gt;%26gt;%26gt;%26gt; Serves 4



1 whole Pomfret (about 700g to 800g)

2 tablespoons of cooking oil

1 tablespoon of light soy sauce

2 Thai red chili, seeded, finely chopped

3 cloves of garlic, finely chopped

1.5 tablespoons of black bean sauce (Lee Kum Kee is good)

(or chop 2 tablespoons of black beans finely)

1/2 teaspoon of sugar

1 tablespoon of cooking wine

a few drops of chili oil

2 stalk of green onions as garnish

1 red Thai chili, seeded, cut to to 2 mm rings, as garnish

1 tablespoon of cooking oil



Marinade

2 teaspoon of white pepper (freshly ground)

2 slices ginger root, cut into thin strips

2 teaspoon of salt (adjust it if you do not want it to be to saltly, because you can add a bit of soy sauce when you serve it while you think it isn't have enough salt later, I usually put 2 pinches of salt to rub the fish and also depends on the size of the fish)



1) Scale and clean the pomfret, dry the fish with paper towel, rub the exterior and interrior surface of the fish with the marinade and place the fish ona heat proof platter.

2) Pre-heat a streamer (bamboo or a strainless steel one).

3) Mix black bean with the sugar on a small plate and steam it over hot water for a few minute (this is the trick to make the flavours of the black bean comes out if you use black bean.) if you use black bean sauce, then you just need to go foward to step 4.

4) Mix black bean sauce + sugar + soy sauce in a bowl, set aside

5) Heat a frying pan or wok over high heat, when you see smoke coming up, means it is hot enough, add cold cooking oil in, reduce heat to medium, quickly stir fry garlic and red chili till fragrant, pour black bean sauce mixture into wok, stir to combine, add wine, turn off heat.

6) Spoon the black bean mixture all over on the both sides of the promfret (put more on the top), put the platter into the streamer and stream for about 6 minutes., Steaming time may vary due to size and thickness of fish. You may use a chopstick to test the fish by sticking the thickest park and if it is soft then it is cooked.

7) Remove platter from steamer, sprinker red chile and green onions on top.

8) Heat 1 tablespoon of cooking oil and a few drops of chili oil in a frying pan, pour hot oil on the fish to make it shiney, serve hot.



Below is a real spicy fish dish, you may reduce the portion of the chili and chili oil if you can't stand the burn.



%26lt;%26lt;%26lt;%26lt;%26lt; Deep-fried Fish Strips with Spicy Sauce %26gt;%26gt;%26gt;%26gt; Serves 4



500 g white fish fillet, cut into 1 inch x 1/2 inch strips

Marinade

1 tablespoon cooking wine

a pinch of sea salt

1/2 egg white

1 tablespoon corn starch

1/2 teaspoon fresh ground pepper

1 teaspoon of garlic powder



Batter

3 egg whites

2 tablespoons cornstarch

2 tablespoons pain flour

a dash of salt

a tiny bit of sugar (optional)



Cooking oil for frying



Spicy Sauce

1 tablespoon of peanut oil

50 cc chicken stock

5 cloves of garlic, finely chopped

50g fresh thai chili, seeded, finely chopped (adjustable)

2 tablespoons Szechuan peppercorn (this is the main ingredient of this sauce) freshly ground

1 tablespoon freshly ground white pepper or black pepper

3 tablespoon of chili oil (red and real hot one)

a few drops of sesame oil

2 stalks of coriander, finely chopped

2 stalks of green onions, finely chopped

1 tablespoons cornflour



1) Marinate the fish strips in a bowl with the marinade for about 10 minutes. set aside

2) Beat egg whites until stiff (about 5 minutes) then add the cornstarch and flour, salt, sugar to make a thick bater.

3) Heat cooking oil in a sauce pan or wok over medium heat, add cooking oil, try the temp. of the oil with a bamboo chopstick, if you see bubbles sticking to the chopstick, then the oil is hot enough. Separately dip each fish strip in the egg white batter then put into the hot oil. Deep fry the fish strips till golden, adjust the heat if the oil is too hot. fish should be deep fried below 160 degree C in oil.

4) Remove the cooked fish strips and put them on the paper towel to absorb excess oil, continue to deep fry the remaining fish strips. Well done, set aside.

5) Heat 1 tablespoon peanut oil in wok over high heat, stir fry garlic till fragrant, add red chili, szechuan peppercorn, black pepper, chili oil in wok and stir fry (combine the peppercorns, blackpepper, chili oil and red chili in a mix bowl, then pour the paste into the wok, try your best to avoid any oil or sauce get into your eyes) quickly for 30 seconds.

6) Mix the cornstarch in the chickesn stock, then add the stock to the wok, stir till the mixture is thicken. turn off heat, sprinkle corrinader, green onions and a few drops of sesame oil.

7) Serve fish stirps with spicy sauce.



(You may dip the fish stirps or simiply just pour the spicy sauce all on the the fish stirps just like we have sweet and sour pork and serve it on a big plate)



Here is dad's recipe for pan fried fish fillets with chinese pickles and red chili (not so spicy) but taste good, we usually have fresh water fish as ingredients but you may replace it by cod, Sea bass or any white fish fillets



%26lt;%26lt;%26lt;%26lt;%26lt; Pan fried Fish fillets with Chinese pickles %26gt;%26gt;%26gt;%26gt;



4 pieces of fish fillets

2 slices fresh ginger, cut into thin strips

Chinese pickles (mui choy), you may find it in Chinese grocery shop (ask for assistance, it is a Cantonese pickles), soak into warm water, chop finely

1 small red Thai chili, seeded and finely sliced

2 teaspoon seasalt

1 teaspoon white pepper

1 tablespoon cooking wine

1.5 tablespoon light soy sauce

2 tablespoon peanut oil

1/2 teaspoon sugar

2 stalks of corriander, chopped



1) Rub sea salt and pepper on the fillet and leave them for about 10 minutes.

2) Mix the chinese pickle with sugar and soysauce in a bowl, set aside

3) Heat up frying pan with peanut oil over low heat, add ginger into the frying pan and stir fry till the ginger is golden, remove ginger from pan.

4) Turn heat to medium, pan fry fish fillets till golden brown and cooked (both sided), remove from pan and place them on plate.

5) Put pickle mixture into frying pan, stir fry quickly over medium heat, sprinkle cooking wine, turn off heat.

6) Spoon pickle sauce on the fish fillets, add red chili and corriander on top as garnish, serve hot.Help ! I need some chinese recipes for fish? a little spicy would be better.?
go to google and type it in theres bloody millions dude also try the bbc website and the tigerbeer website they have some good recipes enjoyHelp ! I need some chinese recipes for fish? a little spicy would be better.?
Grilled Snapper Orleans, Pappadeaux

-- Houston Chronicle.



Butter Sauce:

1/2 lb. unsalted Butter

2 Tbsp. Lemon Juice

1 Tbsp. Chicken Bouillon

1/4 tsp. White Pepper

3 Tbsp. Onion, chopped fine

1 Tbsp. Garlic, chopped fine

1 tsp. Oregano

3 Tbsp. White Wine

Salt to taste



Spices for fish:

1 tsp. Paprika

1/4 tsp. White Pepper

1 tsp. Salt

1/4 tsp. Black Pepper

1/2 tsp. Oregano

1/2 tsp. Thyme

1 1/2 tsp. Cayenne Pepper

1/4 tsp. Garlic Powder



4 (8 - 10 oz) Snapper filets

1 lb. Crawfish Tail Meat

1/2 lb. Lump Crab Meat

1/2 C. melted unsalted Butter



To make the butter sauce, allow unsalted butter to soften to room temperature. Combine all other ingredients with butter and blend till smooth. Refrigerate until needed. To make the spice mix, combine all spice ingredients and mix well. Place in a spice shaker. Preheat oven. Melt 1/2 cup of unsalted butter and brush the belly side of each fillet evenly. Sprinkle spices on fish. Place fish on grill belly side down and repeat this step for the opposite side of fish. Frill each side approximately 3 to 4 minutes. While fish is cooking, melt half of the refrigerated butter sauce from the first step in a saut茅 pan. Add crawfish and crabmeat to saut茅 pan and stir occasionally until hot. Set aside. When the fish is ready, reheat the butter sauce and add additional butter sauce from the first step to make the sauce creamy. Serve sauce immediately over the fillets.

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Pecan-Coated Fish with Remoulade Sauce



Remoulade Sauce:

1/3 cup chopped fresh parsley leaves

1/3 cup chopped green onions, white and green parts

1/4 cup capers, with juice

1 clove garlic, minced

1 cup mayonnaise

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard



4 grouper or snapper fillets, cut about 1-inch thick, 4 to 6 ounces each

1 stick butter, melted, plus 1 tablespoon whole butter

1 cup pecans, ground into crumbs in a food processor

1 tablespoon vegetable oil

Salt and pepper

4 lemon wedges, for garnish



To prepare sauce, place the parsley, green onions, capers, and garlic in a blender or food processor and combine. Add the mayonnaise, olive oil, lemon juice and mustard. Blend well. Chill until ready to serve with seafood. This keeps in a covered container in the refrigerator for several weeks.



Preheat the oven to 350潞F.



Rinse the fish, pat dry and season. Dredge the fish in the melted butter. Spread the ground pecans on a plate and press the fish into the crumbs to coat. Turn the fillets and coat the other side.



In a cast iron or other heavy, ovenproof skillet, heat the 1 tablespoon of whole butter with the oil. When it begins to sizzle, sear the fish about 3 minutes per side. Place the skillet in the oven for 6 to 10 minutes, depending on the thickness of the fillets and your preference for degree of doneness. Serve immediately with Remoulade Sauce on the side and a lemon wedge.

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Tuscan-Style Grilled Tuna Steaks



4 fresh tuna steaks, 8 ounces each, 1-inch thick

1 lemon, zested

2 Tbsp. fresh rosemary leaves

Handful flat leaf parsley

3 cloves garlic, crushed

Coarse salt and black pepper or grill seasoning

Extra-virgin olive oil, for cooking



Serving suggestions:

Stuffed Portobello mushrooms

Mixed green salad



Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.



Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.



--Rachael RayHelp ! I need some chinese recipes for fish? a little spicy would be better.?
Spiced Chinese Fish Fillet

Skinless fish fillets - 8 (about 1.5 pounds)

Flour - 1/2 cup

5 spices powder - 1/2 teaspoon

Egg - 2 - 3(beat)

Green onions - 4 (diced)

Tomatoes - 2 (diced)

Fine bread crumbs - 1 cup

Light soy sauce - 2 tablespoons

Salt and black pepper

Oil for frying



Mix flour, 5 spice powder, salt, and pepper. Coat the fish with the flour, then dip in the beat eggs. Cover with bread crumbs.

Heat oil in a frying pan to medium-high, then put in the fish to fry for 2 - 4 minutes each side. Pat dry with paper towel when done.

Cook the tomato and green onions in 1 tablespoon of oil for a minutes then add in soy sauce. Stir. Spread on top of the fish and serve.

This fish recipe is very simple to make, and it tastes great. I hope you enjoy it.



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"This is one of those dishes you thought you could get only in a Chinese restaurant. But here is a recipe similar to ones you will find in Chinatown. It's the genuine article." -

Chinese Crispy Fish



1 whole flounder (about 1 1/2 to 2 pounds)

1 cup all-purpose flour

Salt

Freshly ground black pepper

1 teaspoon red chili flakes

1/4 cup peanut oil

1/4 cup minced shallots

1 tablespoon chopped garlic

2 ounces dried wooded ear mushrooms, soaked in warm water for 30 minutes and drained

2 cups chicken stock

1 tablespoon cornstarch

2 teaspoons finely chopped parsley leaves

Rinse and pat-dry the whole fish.

Preheat the frying pan.



Season the flour with salt and pepper.

Dredge the fish in the seasoned flour, on both sides, reserving the flour.

Shake off any excess flour.

Fry the fish over high heat until golden brown, about 3 minutes on each side.

Remove from the oil and drain on paper towels.

Season with salt and pepper.

In the same saute pan, add the shallots and garlic.

Season with salt, pepper, and red chili flakes.

Saute for 1 minute.

Add the mushrooms.

Season with salt and pepper.

Saute for 1 minute.

Add 1 3/4 cup of the chicken stock.

Dissolve the cornstarch in the remaining stock.

Bring the stock to a boil. Stir in the cornstarch mixture.

Boil the liquid for 2 minutes and then reduce to a simmer.

Add the fish fillets and simmer for 3 to 4 minutes.

Stir in the parsley.



To assemble, place the fried fish on a large platter. Spoon the sauce over it. Serve immediately.

Serves 4.



I HOPE YOU ENJOY!

pearson prentice hall