1. Manage My TA

 

Recipe: Mandarin-Style Fish with Ginger-Garlic Sauce

Mandarin-Style Fish with Ginger-Garlic Sauce

Mandarin-Style Fish with Ginger-Garlic Sauce

Mandarin-Style Fish with Ginger-Garlic Sauce

View Photos (1)

  • Image © 2009 Celeste Heiter

Of all Suzhou's famous dishes, Mandarin "Squirrel" Fish is one of the most intriguing. However its preparation and presentation are complex. It's a whole Chinese perch with head and tail intact, and the body of the fish is cut in a cross-hatched pattern. When fried, the head and tail curl upward and the flesh fans out, causing the fish to resemble a squirrel. The finished dish is served with a ginger-garlic sauce. This recipe is a much simpler presentation.

Mandarin-Style Fish with Ginger-Garlic Sauce

Ginger-Garlic Sauce:

1 tablespoon peanut oil
1 knob ginger root, peeled and finely shredded
2 cloves garlic, peeled and finely minced
1 tablespoon xiaoshing (Chinese rice wine)
1 tablespoon chili garlic sauce (more or less to taste)
1 tablespoon rice vinegar
1 tablespoon sugar
1 cup chicken stock
1 tablespoon cornstarch dissolved in ¼ cup water
4 scallions, finely chopped

Heat peanut oil in a small saucepan over medium heat. Add ginger and garlic and stir-fry for about one minute. Stir in rice wine, chili sauce, vinegar and sugar. Add chicken stock and cornstarch mixture and stir until thickened. Add scallions, simmer for about one minute and serve over fish.

Deep-Fried Fish

4 firm white fish filets (catfish, snapper, halibut, etc.), cut into 2" pieces
¼ cup cornstarch
Vegetable oil for deep-frying

Lightly dredge fish filets in cornstarch and set aside. Heat about 1" of oil in a large skillet over high heat. Test oil with small bits of fish until they sizzle and rise to the top. Slightly reduce heat, add fish pieces a few at a time and fry until crispy and lightly golden. Drain fish pieces on paper towels, transfer to serving plates, and serve with Ginger-Garlic Sauce.


 

Published on 9/27/09

Sponsor links

Comments [0]

Add Comment

You might also be interested in

Sweet, Salty and Sour; but not that Spicy. Manok Inasal.

Sweet, Salty and Sour; but not that Spicy.

Ronald de Jong - aliawan [11,682]

The Filipino cuisine is an exotic blend of many different cultural influences from both sides of the Pacific and reflects the multi-ethnic history of this tropical archipelago...

Destinations: Mindanao | Philippines
Topics: Culture | Food | Travel | Photography
Typee, by Herman Melville

Girls with Flowers in their Hair

Kenneth Champeon - kchampeon [19,689]

Review of Herman Melville's Typee

Destinations: Indonesia
Topics: Literature
Horse cart, Bagan, Burma.

The Real Burma

Kenneth Champeon - kchampeon [19,689]

Review of "Burma behind the Mask", edited by Jan Donkers and Minka Nijhuis, Burma Centrum Nederland, 1996.

Destinations: Burma
Topics: Literature
More Stories of Interest
ThingsAsian

ThingsAsian is an Asia travel website with maps, stories, photos and travel tips contributed by a worldwide community.

©1994-2008 Global Directions, Inc. All Rights Reserved. Contact webmaster@thingsasian.com

Web Design by Dayspring