Chinese Salt And Pepper Fish 20 Min Recipes

CHINESE SALT AND PEPPER FISH

Steps:

• Heat up enough oil to deep fry the fish, about 3 to 4 cups, depending on what sort of pot or wok you use.
• While the oil is heating, make the batter. Mix the flour, starch, baking soda and salt together in a bowl. In another bowl, beat the egg whites into soft peaks. Add about 1/2 cup of ice-cold water (or cold seltzer) into the flour bowl, then fold in the egg whites.
• Fry the ginger and garlic until the garlic just starts to brown, about 45 seconds. Use a skimmer or slotted spoon to remove it to a paper towel. Set it aside for now.
• When to oil hits about 360F, coat a few pieces of the fish in the batter and deep fry them until golden brown, about 2 minutes. As they are frying, turn your oven to "warm" and set a cooling rack with a baking sheet underneath it for your fish. Move the finished fish to the rack and continue frying the rest.
• When all the fish is ready, toss it with the salt and pepper, the reserved ginger and garlic, and the sliced chiles. Serve garnished with the cilantro.

CHINESE SALT AND PEPPER FISH (20 MIN. RECIPE)

Steps:

• Pat fish very dry and slice into bite size pieces. This step is very important.
• In a mixing bowl, mix together your marinade ingredients. Marinate fish in batter.
• In a pot with avocado oil set over high heat, shallow fry your battered fish until golden crispy brown, about 7 minutes. Remove fish from pot. Pour out the oil.
• In the same pot set over medium heat, saute ginger, garlic, red chilli, green onion and sugar. Throw in battered fish. Pour Dry Sherry over top. Fry for 1 minute and serve. Season with salt and pepper to taste. Serve and enjoy!

SALT-AND-PEPPER FISH

Steps:

• Rinse rice in several changes of cold water in a medium bowl until water runs clear. Drain well, then transfer to a small saucepan. Pour in 1¼ cups cold water and bring to a boil over medium-high heat. Give rice a stir so grains don't stick to the bottom. Cover pot and reduce heat to lowest setting. Cook, undisturbed, until water is evaporated and rice is tender, 18-20 minutes. Remove from heat and let sit, still covered, 10 minutes.
• Meanwhile, trim dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts of scallions of a deep diagonal. Set aside separately.
• Mix ginger and 2 Tbsp. oil in a medium bowl. Add cod and season with salt and sprinkle all over with pepper. Toss to coat.
• Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook cod, undisturbed, until golden underneath, about 2 minutes. Turn over and scatter reserved white and pale green scallion parts on top. Cook, shaking the pan a few times, until fish is cooked through and some scallions are caramelized and some are just slightly softened, about 2 minutes. Remove from heat.
• Stir vinegar and sugar in a small bowl until sugar dissolves. Mix into rice. Add butter and reserved dark green scallion tops and gently stir until butter is melted. Season with salt.
• Transfer rice to a platter and top with fish; pour any pan juices over.

SHEET-PAN ROASTED FISH WITH SWEET PEPPERS

Steps:

• Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
• Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
• Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
• Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
• Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.