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La Belle Cuisine
West Lake Fish
(Poached Halibut with Hot-and-Sour Sauce)
Gourmet February 1993
Three 3/4-inch-thick halibut steaks (about 1 pound)
6 slices fresh gingerroot, each about the size of a
quarter,
flattened with side of cleaver, plus
1/4 cup finely shredded
peeled fresh gingerroot
1/2 cup plus 3 tablespoons Chinese rice wine or sake
1/2 teaspoon salt
1 1/2 tablespoons safflower or corn oil
6 cups boiling water
2 tablespoons soy sauce
1 1/2 tablespoons sugar
1 1/2 teaspoons Chinese black vinegar or
Worcestershire sauce
3/4 teaspoon freshly ground white pepper
1 cup finely shredded scallion greens
A 2-inch fresh hot red or green chili pepper,
seeded, minced
(wear
rubber gloves)
1 1/2 tablespoons cornstarch dissolved in
2 tablespoons cold water
Arrange the halibut steaks in a shallow dish just large enough to
hold them
in one layer. In a small bowl stir together the sliced gingerroot, 3 table-
spoons
rice wine, and salt, pinch the gingerroot to extract the flavor. Pour
the mixture over the
halibut and let the halibut marinate, covered and
chilled, for 30 minutes. In a skillet
just large enough to hold the halibut in
one layer heat 1/2 tablespoon of the oil over
moderately high heat until it is hot but not smoking, add the boiling water and the
remaining 1/2 cup rice wine, and bring the liquid to a boil. Arrange the halibut in the
skillet, add
any remaining marinade and bring the liquid to a boil. Remove the skillet
from the heat and let the halibut poach, covered, for 15 minutes, or until
it just flakes.
(If the halibut is not done, return the skillet to the heat and continue to cook over low
heat). Transfer the halibut with a spatula to a platter, reserving the poaching liquid,
and keep it warm, covered.
Discard the slices of gingerroot from the reserved poaching liquid
and in
bowl whisk together 1 cup of the poaching liquid, the soy sauce, sugar,
vinegar,
and pepper, whisking until the sugar is dissolved. In a wok or
deep heavy skillet heat the
remaining 1 tablespoon oil over moderately
high heat until it is hot but not smoking, add
the scallions, remaining 1/4
cup shredded gingerroot, and the chili, and stir-fry the
mixture for 30
seconds. Stir in the soy mixture and bring the liquid to a boil. Stir the
cornstarch mixture and add it to the wok. Cook the sauce, stirring con-
tantly, until it
has thickened and pour it over the halibut. Serves 4 to 6.
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