Begonias, Chrysanthemums
and Crickets
Art Print
Bashi, Qi
Buy at AllPosters.com

La Belle Cuisine - More Fish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

"A good cook is like a sorceress who dispenses happiness."
~ Elsa Schiaparelli

Recipe of the Day Categories:

   Recipe Home

   Recipe Index 

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Cormorant, Fisherman, China
Photographic Print
Adams, Peter
Buy at AllPosters.com
 

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 tablespoons 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 ½ 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 a 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 constantly, until it has thickened and pour it over the halibut. Serves 4 to 6.