Chinese Food Recipes - Seafood & Aquatic Food
Popular Seafood in China:
Steamed Fish with
Chopped Red Chili
West Lake Fish's
in Vinegar Gravy
Chinese name: 红烧鲳鱼 (hóng shāo chāng yú)
Characteristics: Braised Pomfret is salty and fresh, with an attractive golden color.
Being a home-style dish, Braised Pomfret is simple to cook by following a recipe. Pomfret is a welcomed fish among the people, for it has more meat and few bones. It is rich in protein, unsaturated fatty acids and multi-microelements. Thus, it is really a good food helping to replenish qi (essential energy), nourish the blood and calm the nerves.
1 pomfret, around 400 g (a cleaned one whose scales and entrails have been removed.)
green onion sections
dry chili peppers
five spices powder
Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one's personal taste.
Place a wok over high heat until hot. Add some cooking oil, and add in the cleaned pomfret. Turn to medium heat, and fry it for about 1 minute on both sides. Remove the pomfret from the wok.
Add in salt, five spices powder, soy sauce, cooking wine, white sugar, vinegar and 1/3 bowl of water, and heat over high heat until the juice is boiling. Add in the fried pomfret.
Add in ginger slices, green onion sections and dry chili peppers. Stew it for a further 6-8 minutes over medium heat.
Turn off the heat. Remove the pomfret from the wok and serve on a plate. Pour the juice in the wok on to the plate. Braised Pomfret is ready to be enjoyed.
On November 15 2013, Mr. Murray and Ms. Pamela from Australia joined a Chinese cooking class specially offered by a skillful hostess in a local family in Xian. They both loved Chinese food very much and learnt to cook Braised Pomfret very successfully. What a fun hands-on experience! Also, they really loved the personal touch of eating a home cooked meal in a Chinese family. Pamela told us that she learnt some ideas and would like to take them home so that she could improve her own stir-fry style of cooking.
On Sep. 12, 2011, Mr. Roy, Mr. Jeremy & Ms. Monica from Australia paid a private visit to a typical family in Xian. The hospitable and easy-going hostess made them feel at home, so they learned to cook Braised Pomfret and Pan Fried Dumplings (Guo Tie) successfully.
On Sep. 30, 2010, Mr. Frank & Ms. Sangi from USA had a special family tour under the arrangement of TravelChinaGuide, through which they had a wonderful experience to know more about the local people's life at home, and learned to cook a popular Chinese dish Braised Pomfret.See details at Mr. Frank's feedback
1. wash and clean oysters, pour 1/2 cup of white wine into a boiler and then boil oysters for two minutes over gentle heat. You can add some mineral water if the white wine evaporates too quickly.
2. heat boiler, pour 3 tablespoons of cream inside and wait until cream melts. Then put 1/2 cup of flour into the boiler and fry for a second.
3. Pour milk and chicken soup into the boiler and boil up the mixture. Then pour boiled oyster into the boiler and season with salt and pepper powder when the mixture reaches the boiling point.
HOE SEE FAT CHOY
12 dried oysters
8 black mushrooms
small handful of black moss (fat choi)
1/2 c. superior stock
2 T oyster sauce
1 t sugar
1 t sesame oil
1 t cornstarch mixed in 1 T water
Soak the black moss, dried oysters and mushrooms separately for one hour in water. Rinse the black moss and the oysters to remove sand or grit. Drain the mushrooms, reserving the liquid. Briefly stirfry the soaked oysters, add the mushrooms, chicken stock, oyster sauce, sugar, mushroom soaking water and black moss. Simmer until the mushrooms are soft. Add in the cornstarch water and sesame oil, stir until slick. Garnish with cilantro and spring onion.
****Note Grandma also adds a teaspoon of minced garlic and ginger at the beginning
This is one of my favorite dishes.