FISH IN DINNER PLATE IS INDEED A APPETIZER ,

I HAD ALL TYPES OF FISH FROM POMFRET TO ROHU TO KATLA TO RAAWAS , YET THRER IS SO MUCH MORETO EAT AND MORE TO LEARN , YET I AM LOOKING FOR A BETTER AND BETTER APPETIZER THIS TIME I HOPE IT WILL BE RED SNAPPER ...SOUNDS YUMMY.. HA HA

RED SNAPPER FISH(RANI MACHLI)

Types of Indian and English names of fish:
Rawas: Indian Salmon Fish
RanI/RANE: Red Snapper Fish
Gobro: Rock Cod
Rohu: Greas carp Fish
Murdoshi: Lady Fish
Pomfret: Butter Fish; can be substituted with cat fish
Surmai: King Fish
Sangtam: Cat Fish (A fresh water fish)
Shevto: Muliet Fish
Bangda: Mackerel
Sardines: Are small fish
Hilsa Fish: a fresh water fish; can be substituted with cod fish
You can also see this link
http://www.syvum.com/recipes/indian/glossf1.html
English Name Indian Name
Clams Teesrya
Crab Kekda, Kurlya

FISH LOBSTER AND PRAWN

ROHU /RUI /ROHI(CARP-FRESH WATER)
Kingdom:
Animalia
Phylum:
Chordata
Class:
Actinopterygii
Order:
Cypriniformes
Family:
Cyprinidae
Genus:
Labeo
Species:
L. rohita

SALMON(RAWAS)

COD

COD

SALMON

SALMON TERIYAKI

PRAWNS(JUMBO)

Give me a fish, I eat for a day. Teach me to fish, I eat for a lifetime. - Robert Louis Stevenson


Salmon in Chinese Pesto Sauce
Ingredients:
1 lb. salmon fillet in 1-2 pieces (may have to cut to fit steamer)
1 tbsp. light soy sauce
1 tbsp. Oriental Sesame oil
3 tbsp. rice vinegar
2 tbsp. peanut oil
1 tbsp. cornstarch
2 tbsp. finely minced green onions
1 tbsp. finely minced fresh coriander (cilantro)
2 tbsp. finely minced fresh ginger
2 cloves garlic, finely minced
Sauce:
3 tbsp. lemon juice
2 tbsp. light soy sauce
2 tbsp. sugar
1/2 tsp. salt
1/2 tsp. crushed Sichuan peppercorns
1/4 tsp. freshly ground black pepper
:
Combine half of ginger with garlic and set aside. Combine remaining sauce ingredients.
Combine soy sauce, rice vinegar, sesame oil and reserved minced ginger. Rub fish with this marinade. Marinate at least 20 minutes. (This can be done several hours in advance.)
Place a layer of foil in a Chinese steamer tray (a metal steamer can be also used), covering tray except for 1 inch around edges to allow steam to circulate. Rub foil with a little peanut oil. Bring water to a rapid boil in bottom of steamer. Lay salmon on foil, place over boiling water and cover. Steam until salmon turns a lighter pink, just becomes firm to touch, and flakes when prodded by a fork. A 1/2 inch thick fillet should take about 5 minutes.
Combine cornstarch with an equal part of cold water. Place 10 inch sauté pan over medium heat. Add 1 tablespoon peanut oil. When hot, add ginger and garlic mixture. Sauté 15 seconds, then add sauce mixture. Bring to a very low boil, stir in green onions and coriander. Then stir in a little of the cornstarch mixture to lightly thicken sauce. Remove from heat.
When salmon is cooked, remove steamer tray from boiling water. Lift out foil and slide fish off onto platter or dinner plates. Spoon sauce over fish. Serve at once. Makes a moist flavorful fish. Serves 2 as a main course or 4 as part of an Oriental dinner.

Chinese Recipe : Cod Fish in White Sauce
Ingredients:
1 slice Cod fish, 250 g
2 soaked mushroom, diced
50 g ham, diced
½ onion, diced
¼ tsp chopped garlic
5 gm parsley, minced
Seasoning:
½ cup fresh cream
½ tsp sugar
¼ tsp salt

Directions:
Scale, clean and drain well. Rub with little salt, for later use.
Heat up 2 tbsp of oil on a non-stick pan, pan-fry fish until cooked. Dish up and drain. Arrange on a plate.
Heat up wok with 1 tbsp of oil, stir fry chopped garlic, mushroom, ham and onion, and stir in seasoning, bring to the boil until gravy thickens.
Pour over fish and garnish with chopped parsley.

Famous Authentic Chinese Recipe : Crisp Eel

Ingredients:
560g eel back fillet
Seasonings:
A dash each of onion knots, ginger, pepper, powder, yellow wine, salt, soy sauce and MSG
Adequate amount of sugar

Directions:
Prepare live fresh water eels (abt 1.6kg) well, put out 560g of back fillet and cut the fillet into sticks.
Add 200g of water to the seasonings and simmer them over mild heat into about 160g of thick sauce.
Bring water to boil in a pot and heat 2.24kg of peanut oil in another pot; scald the eel back in the boiling water for a while, scoop it out with a bamboo strainer, drain, dump it into the peanut oil to scatter the sticks in all directions, raise the fire to high heat when the eel sticks curl up, deep fry them for a while, scoop them out, dump them into the prepared thick sauce to stir a few times until all the sauce is absorbed, lift them from the pot, place them in a plate and sow ginger shreds over the serving.

Lobster with Ginger and Onion

Ingredients:
Approx. 900g or 2lbs, or use frozen lobster tails)
4 stalks of green onion
Several slices of ginger
Seasoning:
2/3 tsp salt
1/3 tsp sugar
dash of sesame oil and ground pepper
2/3 cup chicken stock

Directions:
Kill lobster by stabbing a chopstick deep into its mouth. Wash and chop into pieces. Drip dry and mix with 1 Tbsp of corn starch.
Deep fry at high heat for a while; dish up.
Sauté green onion and ginger with 2 Tbsp of oil at high heat. Add lobster pieces and stir fry.
dd seasoning. Bring to a boil at high heat, cover for 1/2 minute. Thicken with cornstarch mixture; ready to serve

Stir-Fry Prawn Fritter with Soya Sauce

Ingredients:
500 gm prawns, 10x
1 tsp chopped garlic
25 gm ginger, minced
1 sprig spring onion, diced
¼ tsp salt
Seasoning:
3 tsp light soy sauce
1 tsp oyster sauce
3 tsp water
½ tsp Shaoxing wine
¼ tsp dark soya sauce
Thickening:
½ tsp cornflour solution

Directions:
Trim off legs and devein, clean and pat prawns dry. Chop garlic, ginger and spring onion for later use.
Heat up oil, add in prawn to deep fry until golden brown. Remove and drain well for later use.
Heat up 2 tbsp of oil, stir fry chopped garlic and ginger.
Return prawns and season.
Dish up and sprinkle spring onion on top. Serve.

SHRIMP CHOP SUEY

1 lb. peeled shrimp (raw, soaked in soy sauce)1 c. onions (in chunks)4-5 ribs celery (in chunks)1 can bean sprouts (drained)1 can Chinese mixed vegetables (drained)2 tbsp. flour1 tsp. sugarSoy sauce
In a small amount of oil with onions. Add celery. Add 1 cup of water. Cover. Cook about 5 minutes. Add bean sprouts, mixed vegetables and shrimp. Bring to a boil. Thicken with flour and water mixture (using about 2 tablespoons flour). Add 1 teaspoon sugar. Add soy sauce to taste. Serve over hot rice.

AMERICAN CHOPSUEY

AMERICAN CHOP SUEY Recipe
Main Course Recipe by Tarla Dalal
30 Minutes
8 Persons
INGREDIENTS
450 grams cabbage 3 onions 100 grams bean sprouts 10 french beans 2 carrots 1 teacup boiled noodles 2 teacups fried noodles 1/2 teaspoon Ajinomoto powder 4 teaspoons refined oil 1 teaspoon chilli sauce Salt to taste For the Sauce: 1/4 teacup brown vinegar 1/2 teacup sugar 1 teacup water 2 tablespoons plain flour (maida) 1 tablespoon soya sauce 4 tablespoons tomato ketchup
METHOD
1. Slice the onions. Cut all the vegetables ( except bean sprouts) into long thin strips. 2. Place all the ingredients of the sauce in a vessel, mix well and put to boil. Go on cooking and stirring until the sauce is thick. 3. Heat the oil thoroughly in a vessel and add the vegetables and Ajinomoto powder. Cook on a high flame for 3 to 4 minutes. 4. Add the prepared sauce, boiled noodles, chilli sauce and salt and cook for a few minutes. 5. Add half of the fried noodles and mix well. 6. Serve hot, topped with the rest of the fried noodles

Chop suey
From Wikipedia, the free encyclopedia
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For other uses, see Chop suey (disambiguation).
Chop suey

Traditional Chinese:
雜碎
Simplified Chinese:
杂碎
Hanyu Pinyin:
zá suì
Cantonese Jyutping:
zaap6 seoi3
Literal meaning:
mixed pieces
[show]Transliterations
Mandarin
- Hanyu Pinyin:
zá suì
Cantonese
- Jyutping:
zaap6 seoi3
- Yale Romanization:
jaāhp seui
Chop suey (Chinese zá suì, "mixed pieces") is an American-Chinese dish consisting of meats (often chicken, fish, beef, shrimp or pork), cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice but can become the Chinese-American form of chow mein with the addition of stir-fried noodles.
Chop suey is part of American Chinese cuisine, Canadian Chinese cuisine, and Indian Chinese cuisine.

Chop suey is widely believed to have been invented in America by Chinese immigrants, but in fact comes from Taishan, a district of Guangdong Province which was the home of most of the early Chinese immigrants; the Hong Kong doctor Li Shu-fan reported that he knew it in Taishan in the 1890s.[1]
Chop suey first appears in an American publication in 1898, described as "A Hash of Pork, with Celery, Onions, Bean Sprouts, etc."[2]
Despite its Taishan background, there are various colorful stories about its origin, which Davidson (1999) characterizes as "culinary mythology": Some say it was invented by Chinese immigrant cooks working on the United States Transcontinental railway in the 19th century. Another story is that it was invented during Qing Dynasty premier Li Hongzhang's visit to the United States in 1896 by his chef, who tried to create a dish suitable for both Chinese and American palates:[3] when reporters asked what food the premier was eating, his cook found it difficult to explain the dishes, and replied "mixed pieces";[4] But this is also untrue.[5]
In his book The Gangs of New York (1927), Herbert Asbury attributes the Americanized version of the term to a San Francisco dishwasher, calling it a bastardized version of the Cantonese phrase tsap sui, meaning "odds and ends", "miscellaneous pieces", or more simply "hash".
Outside of Taishan, the name "chop suey" or "shap sui in Cantonese,[3] and "za sui", when used in Mandarin, has the somewhat different meaning of cooked animal offal or entrails. For example, in the classic novel Journey to the West (circa 1590), Sun Wukong tells a lion-monster in chapter 75: "When I passed through Guangzhou (Canton), I bought a pot for cooking za sui - so I'll savour your liver, entrails, and lungs." This may be the same as the "Chop Suey Kiang" found in 1898 New York.[2]
During his exile in the United States, Liang Qichao, a Guangdong native, wrote in 1903 that there existed in the United States a food item called chop suey which was popularly served by Chinese restaurateurs, but which local Chinese people did not eat.[6] The term "za sui" (杂碎) is found in newer Chinese-English dictionaries with both meanings listed - cooked entrails, and chop suey in the Western sense.
This dual meaning has meant that some Chinese restaurants in English-speaking countries label mixed entrails as "chop suey" on their English menus.
One of the last remaining vertical chop suey neon signs in the world is located in Los Angeles, California, at the Far East Chop Suey restaurant in Little Tokyo.

Varieties
Chop suey may be prepared in a variety of styles, such as chicken, beef, pork, king prawn, plain and special. Plain, or vegetable chop suey, is often one of the few traditional Chinese American take-out dishes offered without meat at many restaurants.