Best Braised Fish And Napa Cabbage With Chilies Recipes

BRAISED FISH AND NAPA CABBAGE WITH CHILIES

Braised Fish And Napa Cabbage With Chilies image

Provided by Florence Fabricant

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 egg white, beaten
2 tablespoons cornstarch
1 teaspoon sugar
Salt
1 pound skinless tilapia or gray sole fillets, cut in 2-inch squares
1 tablespoon Sichuan peppercorns (sold in Chinese groceries)
2 cups peanut oil
2 tablespoons minced fresh ginger
2 cloves garlic, minced
6 cups Napa cabbage in 2-inch pieces
1 leek, white part only, coarsely chopped
1/2 cup chicken stock
2 tablespoons soy sauce
2 teaspoons chili paste with soybeans (sold in Chinese groceries), or to taste
1/2 teaspoon red pepper flakes
1 scallion, white part only, trimmed and cut in thin slivers

Steps:

Mix egg white, cornstarch, sugar and pinch salt in small bowl. Place fish pieces in shallow bowl, pour egg white mixture over them and turn to coat. Set aside 15 minutes.
Heat wok. Add Sichuan peppercorns, and toast until fragrant. Remove, cool briefly, grind in mortar and pass through fine sieve.
Add oil to wok. When beginning to smoke, add fish, reduce heat and cook about 30 seconds, turning with tongs. Remove fish with slotted spoon, drain well on paper towels and set aside. Pour off all but 1 1/2 tablespoons oil, reserving 2 tablespoons for Step 5.
Turn heat to high. Add ginger and garlic to wok, stir-frying until they start to brown, and add cabbage and leek. Stir-fry until wilted. Mix together chicken stock, soy sauce and chili paste, and add. Bring to simmer. Season to taste with salt. With slotted spoon, transfer cabbage and leek to deep serving platter. Top with fish, and spoon on cooking liquid.
Heat reserved oil, add pepper flakes and ground Sichuan pepper and cook 10 seconds, until spices sizzle. Pour over fish, scatter scallion slivers on top and serve.

Nutrition Facts : @context http, Calories 740, UnsaturatedFat 57 grams, Carbohydrate 9 grams, Fat 74 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 13 grams, Sodium 637 milligrams, Sugar 3 grams, TransFat 0 grams

BRAISED FLOUNDER WITH CHINESE CABBAGE

Braised Flounder with Chinese Cabbage image

This healthy Chinese dish is best made with homemade fish stock.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 15

Ingredients

1 piece ginger (1 1/2 inches), peeled
3 cups Homemade Fish Stock, or thawed frozen fish stock
1 large leek, cut into 1/4-inch-thick slices, well washed
3 star anise
3 tablespoons dry sherry
1 1/2 tablespoons low-sodium soy sauce
1 teaspoon canola oil
2 shallots, finely chopped
3 cloves garlic, minced
12 ounces white button mushrooms, cut into 1/4-inch-thick pieces
Salt and freshly ground black pepper
10 canned water chestnuts, cut crosswise into 1/4-inch-thick slices
1 head Chinese (napa) cabbage, cut crosswise into 1/2-inch-thick slices
6 scallions, thinly sliced on bias, plus more for garnish
6 flounder fillets (5 ounces each)

Steps:

Thinly slice half the ginger; cut remaining half into 1 1/2-inch-long matchsticks, and reserve. Place sliced ginger, stock, leek, star anise, sherry, and soy sauce in a small saucepan. Bring to a boil. Reduce heat, and simmer 15 minutes. Strain and reserve stock.
In a large, straight-sided saucepan, heat oil over medium-low heat. Add shallots and garlic; saute until translucent, about 5 minutes. Add mushrooms; season with pepper. Raise heat to medium high; cook until browned, about 7 minutes. Add water chestnuts, and cook 2 minutes. Transfer mixture to a bowl.
Place cabbage and sliced scallions in saucepan. Season fillets with salt and pepper. Roll up fillets; place on cabbage. Add reserved fish stock and cooked vegetables. Bring to a boil. Cover. Reduce heat; simmer until fish has cooked through, about 15 minutes. Garnish with ginger matchsticks and scallions. Serve.

Nutrition Facts : Calories 215 g, Cholesterol 69 g, Fat 3 g, Fiber 2 g, Protein 32 g, Sodium 430 g