STURGEON SZECHUAN
Last year I went on a trip to the West Coast and ate sturgeon for the first time. It is incredible! I ate at a restaurant called The Ark on Long Beach peninsula several times, and this was the sturgeon I enjoyed there. This dish is fantastic, and really easy to make. If you don't have sturgeon, I think any firm fleshed white fish would work.
Provided by P48422
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat the sesame oil and the butter until hot.
- Dust the fillets with flour.
- Pan fry until light brown on both sides.
- Add the garlic, ginger and red pepper flakes.
- Cook until the garlic just starts to brown.
- Squeeze the lemon juice over the sturgeon and de-glaze the pan with the sake.
- Add the teriyaki sauce and reduce until caramelized.
- (If the sauce appears to break as it reduces, add a tablespoonful of sake or sherry).
- Garnish with chopped peanuts.
- Teriyaki Sauce: Mix all ingredients together; will keep in the refrigerator for up to a month; before using, stir up from the bottom.
Nutrition Facts : Calories 610.9, Fat 20.2, SaturatedFat 9.1, Cholesterol 132.6, Sodium 6198.5, Carbohydrate 54.8, Fiber 0.9, Sugar 44.1, Protein 39
SZECHWAN PEPPER-CRUSTED STEAK SMOTHERED WITH ONIONS
Steps:
- To make the onions, slice the onions in half through the stem. With a mandoline or vegetable slicer or a thin sharp knife, cut lengthwise into 1/8-inch slices. (You should have about 6 cups.)
- In a large nonstick skillet, melt the butter over moderately low heat. Add the onions, sprinkle with 1/2 teaspoon of the salt, and toss to coat. Cover and cook until the onions have released their liquid, about 13 minutes.
- Uncover the pan, increase the heat to moderate, and cook slowly, stirring occasionally, until the liquid has evaporated, about 10 minutes. Sprinkle the onions with the sugar and continue cooking, stirring frequently, until they are golden brown and caramelized, about 10 minutes longer. Sprinkle with the balsamic vinegar and toss until the vinegar has evaporated. Add the remaining 1/4 teaspoon salt, and season generously with pepper. Remove from the heat and cover to keep warm.
- Meanwhile, prepare the pepper rub: In a small heavy skillet, toast the peppercorns and allspice over moderate heat, shaking the pan occasionally, until fragrant, about 3 minutes. Transfer to a blender or spice grinder and grind to a fine powder. Strain the spices into a small bowl and return the coarse bits to the blender. Blend again and strain.
- Pat the steaks dry with paper towels; rub lightly with a little of the oil. Sprinkle lightly with salt and massage the ginger into the steak; then rub the pepper rub over them.
- Heat a grill pan or heavy nonstick skillet over high heat. Lightly oil the grill pan, if using, or swirl the remaining oil in a nonstick skillet. Add the steaks to the pan and cook until little droplets of blood form on the surface, about 4 minutes. Turn the steaks over and continue cooking until a droplet or so of blood forms on the top again, another 3 to 4 minutes, for rare. Transfer the steak to a cutting board and let rest for 5 to 10 minutes.
- With a thin sharp knife, slice the steaks on a slight angle against the grain. Sprinkle the meat with a little salt and arrange the slices warm diner plates. Nestle a mound of onions next to the steak.
SZECHUAN VEGETABLE STIR-FRY
Steps:
- Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.
- In a wok or large saute pan, heat canola oil over high heat to almost smoking. While stirring constantly, 1 at a time, add in the peppers and onions, followed by the squash, zucchini, eggplant, garlic, ginger, sesame oil, and teriyaki sauce. Cook for about 2 minutes and then add in the remaining ingredients and seasonings, except for the snow peas. Cook about 2 minutes more. Stir in snow peas when done and remove from heat. Serve immediately garnished with kimchee, if desired.
Nutrition Facts : Calories 172 calorie, Fat 14 grams, SaturatedFat 2 grams, Carbohydrate 10 grams, Fiber 2 grams
SZECHWAN STURGEON
Steps:
- Heat sesame oil and butter until hot. Dust lighty with flour the fish fillets. Pan fry until light brown on both sides. Remove fish to oven to keep warm. Add garlic, ginger and red pepper flake to pan, and brown slightly. Squeeze lemon juice over garlic and deglaze with 1/3 cup of sake. Add teriyake sauce (3/4 cup soy sauce, 2Tbsp. mirin, 2 Tbsp. brown sugar) and reduce till caramelized. Garnish with pinenut or peanuts.
SZECHUAN SAUCE
Make and share this Szechuan Sauce recipe from Food.com.
Provided by Evie in Peru
Categories Szechuan
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix ginger, garlic, red pepper, soy sauce, chili garlic sauce and sugar in a pan and warm to near boiling.
- Combine broth and cornstarch in small bowl; stir to dissolve cornstarch.
- Stir the cornstarch mixture into the soy mixture. Stir until thickened.
Nutrition Facts : Calories 33.2, Fat 0.3, SaturatedFat 0.1, Sodium 387.4, Carbohydrate 5.2, Fiber 0.4, Sugar 1.4, Protein 1.6
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