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Recipes that include fish

Red Cooked Fish

Monday, November 24, 2014

At the risk of making this sound like a joke, Chinese people will “red cook” anything.  The thing is I’m serious. Whether it’s pork, beef, squid, tofu, or eggs, we can red cook it. On a basic level, that means cooking in a mix of soy sauce and a sweetener (sugar, rock candy, or honey). The recipes vary a little depending on what you are cooking. Sometimes you add ginger, garlic, scallions, orange peel, cilantro, chilies, or a combination of those things. While the ingredient list is so similar, many of these Red Cooked dishes come out tasting very different. (Try Red Cooked Pork Belly and Cuttlefish or Red Cooked Tee Pong.)  Right now, let’s talk Red Cooked Fish. It is a classic you’ll find in the home of most Chinese families. It’s also commonly sold at “real” Chinese restaurants. It’s a must know recipe!

Red Cooked Fish on grey

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Liboke ya Mbisi

Wednesday, September 2, 2009

Flounder with tomato and onion

Zoe is that friend that I can live vicariously through. She’s always full of adventurous stories from all the countries she’s been to and all the villages she has lived in. I always look forward to her e-mails about the different lifestyles she witnesses and the people she befriends along the way. Of course, I’m always more interested in the food related parts, so when Zoe got back to the states this time, we got together for some Congolese cooking. Please welcome Zoe:

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Chinese Steamed Fish

Wednesday, June 24, 2009

My mom and I saw the fish monger pulling out Buffalo Fish from the tanks. They are quite large so you can often buy halves (split lengthwise). We could still see them twitch as he lay some on the ice. How could we resist such fresh fish? We couldn’t, and when you get such fresh fish, you don’t want to do too much to it. It screams out to be made into Steamed Fish. This classic dish, served at most Chinese restaurants, is a favorite for everyone in my family, and yet it’s so easy, anyone can do it at home.

Steamed Buffalo Fish 2

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Fish Head Soup

Wednesday, December 24, 2008

As a holiday gift, I’m giving you the recipe for one of my all time favorite things to eat in the winter: Fish Head Soup. I asked my mom to teach me how to make it the other day. Unfortunately, that means some of the measurements are not exact. I did my best to catch things and measure them before my mom threw it in, but sometimes I failed. Use this as a guideline, then taste, and adjust to preference.

Traditionally, Fish Head Soup is made with a fish head, but they messed up at the supermarket. My mom asked them to cut the fish in half and instead of cutting it in half cross-wise, they cut it length-wise. You can make it either way.

fish

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A Versatile Sauce for Fish

Sunday, August 26, 2007

We went to Chatham Square Restaurant Chatham Square Restaurantfor Dim Sum today. It was average for Chinatown Dim Sum, which has declined in the last few years. Dim Sum in Flushing is better. The good thing about any meal in Chinatown is that you get to do some great shopping afterwards. We picked up a 1 1/2 pound swordfish steak, along with lots of other goodies.

We grilled the swordfish steak (6 min on one side, 3-4 min on the other, here is a close-up) and I made a sauce that really impressed Lon. If you don’t like Swordfish, the sauce could easily be served on salmon, a fried fish (like Skate, Tilapia, Catfish, any…), or even Sea Scallops. It’s easy too! Just mix all of these ingredients together and spoon on top of fish.

This makes enough for 4 servings:

  • 1/2 lemon, zest and juice
  • 1 clove garlic, minced
  • 2 teaspoons capers
  • 1 teaspoon cumin
  • 2 tablespoons mayonnaise
  • 1 teaspoon whole grain mustard
  • 1 teaspoon olive oil
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