Chinese Food Recipes and Cooking
Chinese food need never be a once-a-week-restaurant treat again!
Free mouth watering Chinese recipes, easy to follow & cook, Chinese cooking is simply rewarding!

Home
Chinese Recipes
Chinese Salad
Tasty Soup
Fluffy Rice
Squids & Crabs


Noodles Delight
Chicken Recipes
Succulent Pork
Beef Recipe
Fresh Fish
Lamb & Mutton
Seafood Platter
Crunchy Vegetables
Nutritious Tofu
Assorted Dim Sum
Delicious Eggs
Shrimps & Prawns

Soothing Chinese Tea
Sauces & Seasoning
Chinese Desserts
Snacks & Appetizers
Cooking Methods
Chinese Kitchen


Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Learn to Speak Chinese
Chinese Restaurants
International Recipes
Asian Recipes
Chinese Cook Book
Chinese Cooking Videos
   
 
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette
 
 

Chinese Recipe : Braised Whole Croaker in Hot Sauce

Tips : When you cook a whole fish, score the fish so that it is cooked and seasoned more quickly.

Serves 4

Ingredients:

  • 1 whole croaker (approx. 1 1/3 lb)
  • 1 tbsp hot pepper sauce
  • 2/3 oz. ginger, finely chopped
  • ½ oz. garlic, finely chopped
  • 2 cups soup stock
  • 1/2 tsp salt
  • 2 tbsp rice wine
  • 1 tsp soy sauce
  • 1/2 tsp sugar
  • Dash of pepper
  • Dash of MSG
  • 3 oz. celery
  • 2 oz. scallion, finely chopped
  • 1 ½ tbsp cornstarch dissolved in cold water
  • 1/2 tsp vinegar
  • Oil for frying

Directions:

1. Remove the scales and fins of the fish. Remove the entrails and wash under cold water.

2. Pat dry the fish and make diagonal incisions to the bones with an interval of 3/4 inch.

3. Remove the tough part of celery and cut into 1/4 inch cubes.

4. Heat oil to 320 to 338°F. Deep fry the fish and remove from the oil as soon as the surface turns crisp.

5. Pour 2 tbsp of oil in a wok, add the hot pepper sauce, ginger and garlic and fry over moderate heat. When the aroma is released, pour in the soup stock. Season with salt, rice wine, soy sauce, sugar, pepper and MSG. Add the fish, cover and simmer for 15 minutes. Shake the wok occasionally so that the fish won’t burn.

6. When the fish is cooked through, remove and place it on a platter. Add the celery and scallion to the remaining liquid and thicken with cornstarch dissolved in cold water. Drop in the vinegar and pour 1 tbsp of oil from the edge of the wok. Pour the sauce over the fish and serve.

Chinese Fish Recipes

Steamed Fish Chinese-Style recipe , Honey-Barbequed Fish Chinese-style, Fried Fish with Celery, Honey Lemon Fish Fillet, Deep-fried Mandarin Fish recipe , Steamed Fish Slice with Preserved Prunes, Soy Sauce Carp, Crispy Fish in Batter, West Lake Fish in Vinegar, Fish Chips in Tomato Sauce recipe , Steamed Fish with Sweet-Sour Sauce, Steamed White Pomfret, Fish Slices in Batter with Sweet & Sour Sauce recipe

GO TO TOP



 

Custom Search
Bookmark and Share
Measurement
Converter
 

Key in value & click anywhere outside the box to convert!

Temperature Converter
°F
°C

Weight Converter
Pounds
Ounces
Grams
*1 KG = 1000 grams.

Liquid Converter
fl.oz.
ml.
cups
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
 
 
cheap China products on DHgate.com
Cheap China products on DHgate.com  
 

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2016 Chinese Food Recipes.com. All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/28/11.