Grilled Salmon With Chinese Spices

Grilled Salmon With Chinese Spices
By May Huang



Ingredients:
1. 1 lb salmon filet (replace with tuna filet)
2. 1 T soy sauce
3. 1 T cooking wine
4. 1 t sugar
5. ½ t salt
6. a pinch of black pepper
7. ½ t hot sauce or to taste (optional)
8. 1 t sesame oil

Directions:
1. Cut the salmon to about 4 inch length, 3 inch width, place the fish in a container; add the ingredients all the ingredients listed above, and mix everything well, and set the container aside for at least 30 minutes.

2. Transfer the fish to baking pan, and make sure the fish is laid one by one in the baking pan. Preheat the oven with 375 F, bake the fish for about 6-8 minutes, and move the baking pan on broil for another 6-8 minutes. The fish should be ready. However, continue to broil for few more minutes. Take the fish out into the serving plate.

Note:
1. The same recipe can be used for grilling salmon.
2. Over night marinating can prevent the fish from breaking during grilling. And the fish taste better with longer marinating.

Salty Pepper Fish

Salty Pepper Fish
By May Huang




Ingredients:
1. 1 lb ocean perch filet ( or grey sole)
2. ¾ t salt
3. 1 T cooking wine
4. ¼ t black pepper
5. 1 T corn starch
6. 1 egg, white only, well beaten
7. 3-4 T canola oil
8. 1 Jalapeno pepper, finely chopped
9. 2 clove of garlic, finely chopped
10. 1 stock of green onion, finely chopped
11. ½ T black soy bean


Directions:
1. Cut the fish into 3 - 4 inch in length, 2 - 3 inch width, and place the fish to a container. Add the ingredients 2-5 to the fish container, and mix well with fish. Add the egg white to the fish, and mix well again. Set the container in aside for at least 30 minutes. For a better result, set the fish container in refrigerator for 4 hours or overnight.
2. Use a non-stick fry pan, heat the oil with medium heat, and add the fish to the pan when the oil is hot enough but not smoke. Make sure the fish pieces are laid one by one, and one layer only. Turn the fish around when the one side is at light gold brown, cook for another 2-3 minutes. Take the fish out, and leave the oil in the pan, add the ingredients 8-11 to the pan, cook for about 30 seconds, add the fish back to pan, slightly mix everything in the pan for about a minute. Transfer the fish to a serving plate.

Crispy Fish

Crispy Fish
By May Huang




Ingredients:
1. 1 lb grey sole fish filet (orange roughy, or tilapia)
2. 1 t salt
3. 2 T cooking wine
4. 1 T corn starch
5. ¼ t black pepper
6. 1 egg white, well beaten
7. 3-4 T canola oil
8. 2 clove of garlic, finely chopped
9. 2 stocks of green onion, white part only, stripped


Directions:
1. Cut the fish into 5 - 6 inch in length, 2 - 3 inch width, 1- 2 inch in height, and place the fish pieces to a container. Add the ingredients 2-5 to the fish container, and mix well with fish. Add the egg white to the fish, and mix well with the fish, and set the container aside for at least 30 minutes.
2. Use a non-stick fry pan, heat the oil with medium heat, and add the fish to the pan when the oil is hot enough but not smoke. Make sure the fish are laid one by one. Turn the fish around when the one side of fish is at light gold brown. The fish should be cooked about 5 minutes. Add the garlic to the pan when the other side of fish is almost ready (light gold brown). Transfer the fish to a serving plate. Repeat the above the steps to complete the remaining fish if you have uncooked fish. Place the green onion strips on the top of the fish for the garnishing. Serve the fish when it is warm.

Sesame Salmon

Sesame Salmon
By May Huang



Ingredients:
1. 0.75 lb salmon filet
2. 1.5 t lemon pepper,
3. 1 t corn starch
4. 1 egg white, well beaten
5. 2-3 T canola oil
6. 1 T cooking wine
7. 2 cloves of garlic, finely chopped
8. ½ t hot sauce or hot pepper (optional)
9. 1 t sesame seeds, toasted
10. 1 stalk green onion, stripped

Directions:
1. Marinate fish: Cut the fish into 1.5 - 2 inch in length, 1 – 1.5 inch width, 0.5 - 0.75 inch in height, and place the fish to a container. Add the ingredients 2-4 to the fish container, and mix everything well, and set the container aside for at least 30 minutes
2. Cook fish: Use a non-stick fry pan, heat the oil with medium heat, and add the fish to the pan when the oil is hot enough but not smoke. Make sure there is only one layer of the fish in the pan. Cook the fish for about one minute. Add cooking wine, garlic and hot sauce. Cover the pan, and continue to cook the fish for few minutes. One side of fish should be light gold brown when it is done. Transfer the fish to a serving plate. Sprinkle the sesame on the top of the fish, place the green onion strips on the top of the fish.

Tip: The length and width of fish piece does not matter, but it does matter for the thickness of fish pieces. The thinner the piece, the shorter the cooking time, therefore, the tender fish.

Asparagus Fish

Asparagus Fish
By May Huang




Ingredients:
A: for marinating
1. ¾ - 1 lb fish filet (Grey Sole, Orange Roughy, or tilapia)
2. 1 T cooking wine
3. ½ t - 3/4 t salt
4. 1 t corn starch

B:
5. 3 stalks of green onion, chopped, white part only
6. 1 t ginger root, chopped
7. 3 glove of garlic, chopped

C: for asparagus
8. ½ lb asparagus
9. 1 t salt
10. 2 C water

D:
11. 2-3 T canola oil
12. 1 tomato, medium size
13. 1 t hot source or to taste


Directions:
1. Marinate fish: cut the fish to small pieces, place the fish in a container, add the remaining ingredients in A and mix them with fish, and set the container aside. (redone)
2. Preparing asparagus: cut the asparagus about 2 inches length. Add the water to a small sauce pan with cover. Heat the sauce pan with high heat. Add the asparagus and 1 teaspoon salt to the sauce pan when water is at boiling; continue to cook until the asparagus is boiling, take the asparagus out, and place it in a servicing plate.
3. Cooking fish: Heat a wok** (or a fry pan) over heat, and add 3 tablespoon of the oil to the wok, add the ingredients B when the oil is hot enough but not smoke, cook for few seconds. Add fish, tomato, and hot sauce. Cover the wok, cook for 3 -5 minutes and slowly and slightly turn over the fish. Add the cover back and cook for another 3 minutes, take the fish out and place it on the top of asparagus. Serve when the fish is warm.


Note: ** you may non-stick wok or fry pan for a better result.