Drunken Fish Recipes

PESCADO BORRACHO (DRUNKEN FISH)

Steps:

• Dip fish in flour to coat. In large skillet, brown fish in 2 Tbsp oil.
• In 2-qt. oblong baking dish, place browned fish; set aside.
• Add remaining 2 Tbsp of oil and onion to skillet; saute onion about 5 minutesor until soft. Add remaining ingredients, except wine. Bring to a boil, stirring constantly; add wine and blend well.
• Pour tomato mixture over fish. Bake, uncovered, in 400 degree oven for 15-20 minutes or until fish flakes easily with fork.
• Presentation: Serve each fillet wih sauce; garnish with parsley.

DRUNKEN FISH

Steps:

• Thaw fish; rinse fish; pat dry.
• Set aside.
• Meanwhile, for sauce, if using dried peppers, cut open peppers; discard stems and seeds.
• Place in a small bowl and cover with boiling water.
• Let stand 30 minutes to soften.
• Drain well.
• Cut the peppers into small pieces. In a blender or food processor, combine tequila and pepper pieces.
• Cover and blend or process until nearly smooth.
• In a medium saucepan, cook onion and garlic in hot oil until tender.
• Stir in tomato, oregano, salt, and cumin.
• Add blended tequila mixture and chili powder, if using.
• Bring to boiling; reduce heat.
• Simmer, covered, for 10 minutes.
• Preheat oven to 350 degrees F.
• Place fish in a greased 2-quart rectangular baking dish.
• Spoon about 1/2 cup of the sauce over fish (cover remaining sauce and keep warm).
• Bake fish, covered, for 20 to 25 minutes or until fish flakes easily when tested with a fork.
• Season fish to taste with salt and ground black pepper. I.
• If desired, garnish with lime slices and oregano sprigs and serve with rice.
• Pass remaining sauce.
• MAKE AHEAD:.
• Prepare the sauce as directed. Cover and chill for up to 2 days. To serve, place sauce in a covered saucepan and heat over medium heat until hot.

MY FAMOUS DRUNKEN NOODLES

Steps:

• Make sauce: Combine all of the ingredients in a small bowl. Set aside.
• Prepare noodles: In a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.
• Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.
• Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.
• Add the noodles, basil, tomatoes and sauce and toss to combine for about 3 minutes. Don't be scared to scrape the bits off the bottom before they burn. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot.

DRUNKEN MUSSELS

Steps:

• Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
• Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
• Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
• Serve with grilled bread and lemon wedge.

DRUNKEN SHRIMP

Steps:

• Heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.
• Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. Stir in the sesame oil; remove from heat. Sprinkle with the green onions.

CHEF JOHN'S DRUNKEN NOODLES

Steps:

• Soak rice noodles in hot water until flexible, 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain the water and cover with a wet paper towel.
• Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl.
• Heat vegetable oil and sesame oil in a wok, or large frying pan, over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add chicken. Sear for 1 minute, then combine with shallot mixture. Add Chinese broccoli stems and stir-fry until tender, about 2 minutes. Add Chinese broccoli leaves and stir-fry until wilted.
• Add drunken noodle sauce and sliced green onions and mix. Cook until sauce begins to simmer. Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.
• Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve.