How To make Fish Hunan Style
1 1/2 lbs. fish filets (red snapper,cod, pollock, etc.) 3 tbsp. soy sauce 3 tbsp. dry sherry or apple cider vinegar 1 tbsp. fresh ginger, minced 1 tbsp. fresh garlic, minced 2 tbsp. green onion, finely chopped 1-2 eggs Floured bread crumbs 1 tbsp. crushed red pepper (or to taste!) 1 c. chicken broth 3 tbsp. brown sugar 1 tbsp. cornstarch, mixed with 1 tbsp. water
Make marinade out of soy sauce, sherry (or vinegar), ginger, garlic and green onion. Cut fish into about 2 inch pieces and marinate for 30-40 minutes. Remove fish from marinade and save marinade for later sauce. Dip fish in beaten egg, then in floured bread crumbs. Fry in about an inch of shortening until nicely browned. Set aside while you make sauce. SAUCE: To the reserved marinade add red pepper, broth and brown sugar. Bring to a boil. Add the cornstarch mixed with water. Bring to a boil once more. Serve sauce hot over fish with noodles or rice.
How To make Fish Hunan Style's Videos
Hunan sauce plate fish, full of sauce, spicy and delicious #fish #chinesefood #
Hunan Fish known as duo jiao yu you is one of the famous dishes in Hunan province of China. The spicy Hunan chili sauce is served with tender fish head meat. It is a delicious combination and a traditional Hunan staple.
Steamed fish with ginger and green onion | Red Snapper | Quick and Easy | Chinese New Year Recipe
A whole cooked fish is a staple dish in Asia during New Year and the Chinese New Year. This is also a common practice on Chinese New Year. In the Philippines, we usually have whole Roasted pig on New Year. Both symbolizes prosperity throughout the year. On this case from head to toe or from head to tail.
I bought this fish at Mekong Asian Supermarket in Arizona. They can clean and scaled the fish for you. Just make sure to mention you don’t want the head and fin detached.
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Ingredients:
1 - ½ lb. whole red snapper (cleaned and scaled)
1 tbsp. fresh ground black pepper
1 tbsp. salt
2 tbsp. coconut oil
2 tbsp. low sodium soy sauce
1 tbsp. raw honey (melt with 2 tbsp. hot water)
2 tbsp. Sake or any cooking wine
7 – 8 pieces scallions (for steaming and garnish)
¼ size of a large size red onion (chopped)
2 inch size fresh ginger (julienned)
4 garlic cloves (crushed)
2 garlic cloves (thinly sliced)
You will also need a steamer. If you don’t have a steamer, use a large wok and place a rack to hold the plate for steaming or roll a tent foil to create a round shape form.
Tips: Use a white fish. It is better to use a fresh Wild caught fish than frozen fish. Fresh fish will have a better texture when cooked than the frozen fish. Be generous with ginger and garlic, this will minimize the fishy smell and taste of the fish.
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HUNAN FİSH RECİPE | CHİNESE DİSH | Leah's Vlog
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Hunan Spicy Fish | Flavour in Every Sense | Lee Kum Kee
Do you like it hot, hot, hot? ???? Lovers of Hunan cuisine sure do!
This time Pippa and Jeremy work their magic on this Hunan Spicy Fish dish ???? Did you know that fish signify prosperity during the Chinese New Year festivities? Recreate this dish to bring prosperity in your home!
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How to make Shui Zhu Yu 水煮鱼 | Spicy and Numbing Sichuan Poached Fish | Chinese Boiled Fish Recipe
Shui Zhu Yu (水煮鱼) is one of our favourite Sichuan food. It is spicy, numbing, and savoury, a perfect dish for rainy days. Here's our recipe for how to make Shui Zhu Yu at home.
Shui Zhu literally translates to water boiling, which comes from the fact that the dish is finished by pouring boiling hot oil over a pile of garlic, chilies, and spices. Shui Zhu actually refers to a family of dishes that share the characteristics of numbing, spicy, umami, and served piping hot. These dishes are a perfect match with bowls of steamed rice.
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