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.