sweet roasted fennel
| Aga Recipes
Cooking receipe to make sweet roasted fennel under category Aga Recipes. You may find some video clips related to this receipe below.sweet roasted fennel700g fennel about 3 bulbs 3 tbsp olive oil 50g butter melted 1 lemon1 level tsp caster sugar salt and freshly ground black pepper 2 large sprigs of
[ read more ]
piadina
| General Recipes
Cooking receipe to make piadina under category General Recipes. You may find some video clips related to this receipe below.piadina italian bread dishPiadina con stracchino e rucolaitalianThis recipe comes from the chef Franco Taruschios new book (written with his wife Anne) Bnuschetta Crostoni And
[ read more ]
Tea - Triple Mint Tea
| Teas 2
Cooking receipe to make Tea - Triple Mint Tea under category Teas 2. You may find some video clips related to this receipe below.Triple Mint TeaMix equal parts fresh or dried Blue Balsam mint (or candy or peppermint), spearmint and pineapple mint. Pour boiling water over leaves (1 tsp dried or 1 tbs
[ read more ]
moroccan fish with fresh tomato sauce
| General Recipes
Cooking receipe to make moroccan fish with fresh tomato sauce under category General Recipes. You may find some video clips related to this receipe below.moroccan fish with fresh tomato saucemoroccan750g whie fish fillets skinned1 medium red onion peeled and finely chopped1 clove garlic crushed2 ta
[ read more ]
Cooking receipe to make sweet and sour fish under category General Recipes. You may find some video clips related to this receipe below.
sweet and sour fish
chinese
eastern region
450g cod haddock or sea bass fillets
110g carrots
110g peas
110g mange tout trimmed or 1 green pepper (about 110g)
1.1L groundnut oil
110g cornflour
sauce
2 tablespoons spring onions finely chopped
1 tablespoon ginger finely chopped
300ml Chicken Stock
1 tablespoon light soy sauce
2 tablespoons dry sherry or rice wine
11/2 tablespoons tomato paste
2 tablespoons cider vinegar or Chinese white rice vinegar
2 tablespoons sugar
2 teaspoons cornflour blended with 2 teaspoons water
If you are using fish fillets select ones which are at least 2.5 cm or more thick and remove the skin.
If you are using a whole fish it should be cleaned and gutted and the gills removed.
Either leave the head on as the Chinese do or remove it if you prefer.
Using a sharp knife or cleaver make criss cross slashes across the top of the fish or each fillet.
Do not cut right through but keep the fish or fillets intact.
Next prepare the vegetables.
Peel and dice the carrots.
Blanch the carrots peas and mange tout or pepper in a pot of boiling water for about 4 minutes each.
Now plunge them into cold water and then drain them.
Put all the blanched vegetables into a pot with all the sauce ingredients.
Bring the mixture to a simmer and remove the pot from the heat.
Heat the oil in a deep fat fryer or large wok until it is almost smoking.
Coat the fish fillets or whole fish well with cornflour shaking off any excess.
Then deep fry one of the fillets (or whole fish) until it is crisp and brown.
Do the same with the other fillet.
Drain on kitchen paper.
Bring the sauce to a simmer.
Arrange the fish fillets or whole fish on a warm serving platter and pour the re heated sauce over the top.
Serve at once.
A sweet and sour sauce is a perfect foil for fish. The sugar and vinegar in the sauce contrasts well with the rich flavour of the fish. This Chinese dish is at its most impressive when a whole fish is used but it can be just as successfully made with fish fillets. The best fish to use are cod haddock or sea bass. The sauce can be made in advance and re heated.
Serves 4
[tubepress mode=’tag’, tagValue=’sweet and sour fish’]
