Pan Fried Stuffed Fish Skin Recipes
HERB-STUFFED WHOLE FISH
"This dish is one of my favorites because it looks like a work of art," says Amanda.
Provided by Amanda Freitag
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 475 degrees F. Place a large oven-safe saute pan or baking sheet on the lower rack of the oven to preheat.
- Season the belly cavity of the fish with salt and pepper. Place 2 or 3 lemon slices and a few sprigs each of thyme, oregano and parsley into the cavity of each fish. Really, just fill the cavities with all the lemon and herbs that will fit.
- Now for the fun part! Close the cavity of each fish by "sewing" a skewer through the skin: Hold the skin together, tucking in the herbs, and weave the skewer up and down through the skin to seal the cavity. The skewer stays in while the fish is cooking. Season the outside of the fish with a generous amount of salt and pepper. Divide the olive oil among the 4 fish and use your fingers to rub it on, coating them well on all sides.
- Carefully remove the preheated pan from the oven and gently place the fish in it. There should be a searing noise -- that means you're doing it right! Return the pan to the oven and roast the fish for 15 minutes.
- Remove the fish from the oven and let rest for 2 minutes. Carefully remove the skewers and place the fish (herbs and all) on large plates for serving. Since these are whole fish, be mindful of the bones as you eat, and advise your guests to be careful as well.
PAN-FRIED STUFFED FISH SKIN
Number Of Ingredients 15
Steps:
- 1. Separately soak dried shrimp and dried mushrooms. 2. Hold fish by the tail. With a sharp knife, cut the flesh away from the bone, working along the spine from tail to head. (Discard head and bones.) Then, using a spoon or knife, scrape the flesh away from the skin, taking care not to tear the skin. Keep both halves of the fish skin intact and lay them out flat. 3. Mince fish flesh with ham, water chestnuts, scallions, parsley, soaked shrimp and mushrooms. Then blend with ice water, soy sauce, oil, cornstarch, sugar, salt and pepper. 4. Pile mixture onto one fish skin and shape it to the form of the skin, leaving about a 1/2-inch margin. Top with the second skin. Press edges of the skins together or fasten with toothpicks. 5. Heat remaining oil. Cook stuffed fish skin 1 to 2 minutes, on each side, over high heat. Then cook, on each side, over medium heat until golden. NOTE: Use carp, bass or red snapper. VARIATION: * Instead of pan-frying as in step 5, simmer the fish. Dredge lightly in cornstarch at the end of step 4. Then simmer, covered, 20 minutes in a mixture of 1/2 cup water, 1 tablespoon sugar, 1 tablespoon soy sauce, 2 tablespoons sherry, and 1 to 2 slices fresh ginger root, minced. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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