RED-COOKED FISH WITH TANGERINE PEEL
"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
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
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Aroosh Khan
[email protected]I'm not a big fan of fish, but I'm willing to try this recipe because it looks so good.
Josef Losse
[email protected]I'm going to make this recipe for my next dinner party. I think my guests will love it.
Azadshah prankstr
[email protected]I'm not sure if I have all of the ingredients for this recipe. I'll have to check my pantry.
Basant Jagri
[email protected]This recipe looks delicious! I can't wait to try it.
Najib Xabib
[email protected]I'm allergic to fish, so I can't try this recipe. :(
MICHAEL Schmidt
[email protected]This recipe is too complicated. I don't have the time or patience to make it.
Sophie Gibbons
[email protected]I followed the recipe exactly, but my fish turned out dry. I'm not sure what went wrong.
heavenly_nia
[email protected]This dish is a bit too sweet for my taste, but I think I can fix that by reducing the amount of sugar in the sauce.
Md Monir Hossein
[email protected]I had some trouble finding tangerine peel, but I used orange peel instead and it worked out just fine.
Brian Nyamajiwa
[email protected]This recipe is a keeper! I'll definitely be making it again.
Ramu Thapa
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The sauce was so flavorful and the fish was cooked perfectly.
pubg Joker
[email protected]I tried this recipe last night and it turned out great! The fish was cooked perfectly and the sauce was delicious. My family loved it.
Milan Tamu
[email protected]This red-cooked fish with tangerine peel is a delightful dish that combines sweet, sour, and savory flavors perfectly. The fish is tender and flaky, while the sauce is rich and flavorful. I especially appreciate the addition of tangerine peel, which