Best Slippery Fish Recipes

20 MINUTE FISH CONGEE

20 Minute Fish Congee image

This fish congee recipe, a comforting, tasty Cantonese-style rice porridge, cooks in just 20 minutes-using our secret shortcut!

Provided by Judy

Categories Rice

Time 45m

Number Of Ingredients 12

Ingredients

1 cup white rice
12 ounces delicate white fish filets ((such as flounder, sliced into large chunks))
1/4 teaspoon salt (plus more to taste)
1/4 teaspoon white pepper (plus more to taste)
2 teaspoons oyster sauce
2 teaspoons Shaoxing wine
1 teaspoon ginger ((grated))
1 large egg white
8-9 cups water or chicken broth ((you can also use half stock, half water))
2 cups romaine lettuce ((chopped))
3 thin slices ginger ((finely julienned))
chopped scallion and cilantro ((to garnish))

Steps:

Wash the rice 1-2 times, mixing it in the water with your hands before discarding the starchy water. Submerge and soak the rice for 30 minutes.
Drain and transfer to a resealable bag or other freezer-safe container. Freeze for at least 8 hours.
In a medium bowl, marinate the fish with salt, white pepper, oyster sauce, Shaoxing wine, and ginger. Use your hands to toss the fish to coat. Add the egg white, and gently mix until the marinade feels slippery and each fish chunk is well-coated.
Cover the bowl with an overturned plate and transfer to the refrigerator for 15 minutes to marinate while you start the congee.
In a large pot, bring 8-9 cups of stock and the frozen rice to a boil (no need to defrost the rice). Cover, leaving the lid slightly ajar to avoid the congee boiling over, and reduce the heat to medium low. Simmer for 10 minutes. Do not stir.
While the congee cooks, wash and finely chop the romaine lettuce and very thinly julienne the ginger. Don't prepare the ginger ahead of time, as you want the flavor of freshly cut ginger.
After 10 minutes, increase the heat to medium high, and stir the congee continuously for a couple of minutes to thicken. Stir in the lettuce, and bring to a boil to wilt the lettuce.
Finally, add the fish pieces, gently stirring to distribute them. (If you don't like the taste of raw ginger in your congee, you can add the ginger at this point, along with the fish fillets.) Bring to a boil, and add additional salt and white pepper to taste. Serve topped with scallions, cilantro, and ginger if desired.

Nutrition Facts : Calories 162 kcal, Carbohydrate 26 g, Protein 10 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 26 mg, Sodium 308 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SLIPPERY SHRIMP

Slippery Shrimp image

After becoming mildly obsessed with Yang Chow in LA's China Town, I feel I've deciphered their dish as best as possible.

Provided by Angela Wolery-Garcia

Categories World Cuisine Recipes Asian Chinese

Time 35m

Yield 4

Number Of Ingredients 15

Ingredients

2 cups peanut oil for frying
1 pound peeled and deveined large shrimp
¼ cup cornstarch
2 large cloves garlic, minced
½ teaspoon minced fresh ginger
½ teaspoon cayenne pepper
1 tablespoon white wine
1 tablespoon white vinegar
1 tablespoon ketchup
5 teaspoons white sugar
½ teaspoon salt
¼ cup water
2 teaspoons cornstarch
2 teaspoons water
5 green onions, sliced

Steps:

Heat peanut oil in a wok to 375 degrees F (190 degrees C).
Toss the shrimp with 1/4 cup of cornstarch to coat, then drop into the hot oil, and quickly fry until golden brown, about 45 seconds. When done, drain shrimp, and set aside.
Pour all but 1 tablespoon of oil from the wok, then stir in the garlic, ginger, and cayenne pepper. Cook and stir until the garlic is fragrant and beginning to brown, about 30 seconds. Pour in the wine, vinegar, ketchup, sugar, salt, and 1/4 cup of water, and bring to a boil over high heat. Dissolve the cornstarch in 2 teaspoons of water, stir into the boiling sauce, and boil until thickened, about 1 minute. Stir the shrimp and green onions into the sauce until coated.

Nutrition Facts : Calories 258.1 calories, Carbohydrate 17.1 g, Cholesterol 172.6 mg, Fat 12.1 g, Fiber 0.7 g, Protein 19.1 g, SaturatedFat 2.1 g, Sodium 535.7 mg, Sugar 6.6 g

SLIPPERY SHRIMP

Slippery Shrimp image

This recipe comes from the Yang Chow restaurant in the Chinatown section of Los Angeles. It was in the March 2008 issue of Bon Apetit in the R.S.V.P. section. When the chef was developing this recipe the slick cornstarch coating caused the shrimp to slide off the plate, hence the name! Serve this slightly sweet and slightly spicy dish with a side of steamed rice.

Provided by Leslie in Texas

Categories Chinese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs uncooked shrimp, peeled and deveined
6 tablespoons cornstarch, plus
4 teaspoons cornstarch
4 teaspoons water
1 cup corn oil or 1 cup vegetable oil
4 garlic cloves, minced
3 tablespoons sugar
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup tomato sauce
2 teaspoons unseasoned rice vinegar
2 teaspoons dry sherry
1 cup thinly sliced green onion
1 tablespoon thinly sliced green onion

Steps:

Mix shrimp and 6 tablespoons cornstarch in a large bowl to coat.
Mix remaining 4 teaspoons cornstarch and 4 teaspoons water in a small bowl to blend.
Heat oil in heavy large skillet or wok over high heat.
Working in batches, fry shrimp until cooked through and golden on both sides, about 3 minutes.
Using slotted spoon, transfer cooked shrimp to plate.
Drain all but 1 tablespoon oil from wok and heat over medium-high heat.
Add garlic, sugar,cayenne and salt; stir constantly until garlic begins to brown, about 15 seconds.
Add tomato sauce,vinegar,and sherry;stir water/cornstarch mixture if separated and add to sauce.
Cook until sauce boils and thickens, stirring constantly, about 1 minute.
Add reserved shrimp to sauce and stir to coat.
Remove from heat and add 1 cup green onions to sauce and toss.
Transfer to plate and sprinkle with remaining green onions and serve.