Snow-flakes Fish Curds
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Mash the fish fillet and dissolve it with some water. The quantity of water depends on the texture of fish, at about 150-200 ml.
Season with the salt and stir constantly until thick and smooth. Then add in ginger squeeze, starchy solution, egg whites and chicken oil to get the fish mixture.
Place a wok over the low-middle heat and add in enough salad oil. Using a tablespoon to scoop the fish mixture into the heated oil. Take out as soon as the fish has shaped. Rinse them with a bowl of boiled water to get rid of extra oil.
Place the stock in a skillet, together with rice wine, chicken bouillon and salt. Bring it to a boil. Thicken with a little starchy solution. Add in mushrooms, carrot slices and lettuce. Return the fish and stir briefly. Serve immediately.
Fish Fillets In Orange Juice
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- Cut the fish fillet into the small chunks, marinate with salt for 25 minutes.
- Mix the egg and starch solution in a small bowl, dip the fish into it, then coat with cornstarch thinly.
- Heat the frying oil in a wok, then deep-fry the fish until golden and crispy. Place them onto a kitchen towel, then arrange them in a plate.
Leave a little oil in the wok, pour in the orange juice, thicken it with very little cornstarch, sprinkle with a few drops of fried oil, then spread the sauce over the fish fillets.
Sizzling Salmon On A Bed Of Fennel Salad
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angiesrecipes
angiesrecipes
angiesrecipesPlace the lemon juice, olive oil, vinegar and seasoning into a large bowl, and mix together until combined. Thinly slice the carrot and fennel. Rinse salmon and pat dry with paper towel. Brush balsamic vinaigrette over salmon. Sprinkle with pepper and salt or any seasoning of your choice.
- Brush a nonstick skillet with olive oil lightly over medium-high heat. Place salmon in heated skillet and cook, uncovered, about 3 minutes. Flip and cook another 3 minutes and salmon should be done. Toss the vegetables in the dressing to coat. Transfer the salad to a serving plate and place salmon on top of the salad.
Fish Bacon Rolls
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Clean the fish and dry them with a kitchen towel. Cut them into 4cmx2cm pieces. Marinate the fish with rice wine, salt and pepper for about 30 minutes.
Make the fish bacon rolls by laying a piece of fish on a strip of bacon. Roll up and fasten with toothpicks.- Place bacon rolls in baking pan lined with aluminum foil and bake in a preheated 200C/400F oven for about 12-15 minutes. Serve hot.
Pan-fried Stuffed Bell Peppers
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Soak dried shrimps in water for about 10 minutes. Drain. Devine the shelled shrimps and chop. Then mix in the dried shrimps and ground meat. Chop until the whole mixture has combined. Add in the rest of ingredients for the filling and mix until the mixture is elastic.
Lightly dust the inside of bell pepper with cornstarch. Then fill each pepper shell with the mixture, mounding slightly. Pat the top with a bit cornstarch.
Heat up a skillet with some oil. Place the stuffed pepper shells, filling upside down, in the skillet and pan-fry for about 3-5 minutes. Gently shovel the bell peppers to the sides. Leave ½ tablespoon of oil to stir-fry ginger, garlic and black beans until fragrant. Pour in water, season with salt and sugar and cover to simmer for 5-8 minutes. Arrange the peppers on a plate. Add the starchy solution to the sauce and cook until the sauce has thickened. Spoon over the stuffed bell peppers and serve.
Minced Shrimp Stuffed Yau Char Kwai
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- Cut the shelled shrimp down the back and remove the black vein with a toothpick. Rinse the shrimp in cold water, drain and pat dry on a kitchen towel. Coarsely chop the shrimp and finely mince with the ground meat until blended. Stir in the liquid of ginger and onion in 2 additions, then add in the rest of the seasonings and stir until you have a smooth paste.
- Divide yau char kwai
angiesrecipes in two sticks and cut each into 2 inches sections. Slice each of them open and fill the hollow with some shrimp paste. Heat up a skillet with enough oil until hot. Carefully lower the filled yau char kwai into the oil and fry for 1-2 minutes. Remove them from the skillet and drain. Turn the fire to high and return the yau char kwai to the skillet. Fry until they are golden brown and crispy. Serve them with a dish of sweet chilli sauce. - Mix the ketchup, vinegar, sugar, juice and salt together and bring to a boil in a small pot. Add in starch solution and stir to thicken. Add in pineapples and spring onions. Pour the sauce over the stuffed yau char kwai.
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