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grouper fish shiitake peanut flour salt onion garlic ginger red chiles black beans Shaoxing wine soy sauce rice dark sesame oil scallion
Viewed: 27 - Published at: 6 years agoIngredients
- One 3- to 5-pound grouper, red snapper, carp, or sea bass, gilled, gutted, and scaled, head may be on or off
- 1 cup fish or chicken stock, preferably homemade (page 161 or 160), or water
- 4 fresh or dried shiitake (black) mushrooms
- 1/2 cup plus 2 tablespoons peanut or neutral oil, like corn or grapeseed
- Flour for dredging
- Salt to taste
- 1 large onion, sliced
- 2 teaspoons minced garlic
- 1 tablespoon peeled and minced or grated fresh ginger
- 2 or 3 dried red chiles, stemmed, seeded, and minced, or 1 teaspoon hot red pepper flakes, or to taste
- 1 tablespoon fermented black beans (page 207)
- 2 tablespoons Shaoxing wine or dry sherry
- 2 tablespoons soy sauce
- 1/4 cup rice or white wine vinegar
- 2 teaspoons dark sesame oil
- Minced scallion and chopped fresh cilantro leaves for garnish
Method
- Make 3 shallow cuts, from top to bottom, on each side of the fish.
- If youre 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 hota pinch of flour will sizzledredge 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 its 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.
