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Fish Cubes with Pine Nuts

Taste: It tastes salty and refreshing but has a slight spicy flavor. It also has the fragrance of pine nuts.

Features: The color is pure white.

Ingredients:

500 grams (1.1 Ib) freshwater fish (preferably grass carp) meat

50 grams (0.1 lib) pine nuts

6 grams (Itsp)salt

1 gram (l/4tsp)MSG

20 grams (0.7oz)scallions

20 grams (0.7oz) ginger slices

2 grams (0.07oz)hot chilli

10 grams (2tsp) cooking wine

60 grams (4.5tbsp)cooking oil

1 egg white

10 grams (1.5 tsp) mixture of cornstarch and water

25 grams (1.6tbsp) water

10 grams (1.5tbsp)dry cornstarch

Directions:

1．Cut the headless, tailless, boneless and skinless fish into slices 2 mm (0.08 in) thick and cut along the grain into shreds of 2 mm width. The shreds are further cut cross ways into small cubes the size of pine nuts. Make a batter of 2 grams (l/3tsp)of salt, 1 egg white and 10 grams of (1.5tbsp) cornstarch-water mixture to marinate the fish cubes. Cut the hot chillies into the size of the fish cubes.

2．Pour 50 grams (4tbsp)of oil into the wok and when the oil is hot, throw in the pine nut kernels and deep-fry them until they are well done. Take them out and put them on a plate to cool off.

3．Use a hot fire to heat the oil in the wok to about 110- 135 ℃(230-275　) .Put in the fish cubes and stir-fry. Put them on a plate and leave 10 grams (2 tsp) of oil in the wok to further heat. Throw in the scallion shreds, ginger and chilli and quickly stir-fry. Add in the cooking wine, water, 4 grams (2/3tsp)of salt and 1 gram (l/4tsp)of MSG.Also put in the pine nuts and fish cubes to stir-fry. Add in the cornstarch-water mixture and spread some more oil on top of the ingredients and the dish is done.

(Source: culture.chinese.cn)

Deep-fried Fish Fillets

Taste: They are crispy outside and tender inside.

Features: They have a nice golden color.

Ingredients:

350 grams (0.77 lb) freshwater fish (preferably grass carp)

100 grams (0.22 lb) dry cornstarch

5 grams (5/6 tsp) salt

1 gram (1/4 tsp) MSG

1 egg

500 grams (2 cups) cooking oil (only 100 grams or 8 tbsp to be actually consumed)

10 grams (2 tsp) cooking wine

Direction:

1. Cut the headless, tailless, boneless and skinless fish into large slices of about 0.5 cm (0.2in) thickness.

2. Mix the cooking wine, MSG and salt with the fish slices and let the mixture rest for half an hour. Crack the egg and mix fish in the yolk. Then spread the cornstarch on the fish slices.

3. Use a hot fire to heat the oil in the wok to about 180-2000℃ (355-390℉) , put in the fish slices and deep-fry them until they are golden brown in color. Put them on a plate to be served either with pepper salt or tomato sauce.

(Source: culture.chinese.cn)

Fish with Bamboo and Ham Shreds

Taste: Salty and succulent to the right degree.

Features: This is a very colorful dish.

Ingredients:

300 grams (0.66 Ib) freshwater fish (preferably grass carp) meat

25 grams (0.9oz) boiled bamboo shoots

25 grams (0.9oz)ham

25 grams (0.9oz) green peppers steamed

20 grams (4 tsp) cooking wine

4 grams (2/3tsp)salt

1 gram (l/4tsp)MSG

20 grams (Itbsp) mixture of cornstarch and water

5 grams (1 tsp) sesame oil

75 grams (4 tbsp) cooking oil

1 egg white

1 gram (1/2 tsp) ground pepper

10 grams (1.5 tbsp) dry cornstarch

Directions:

1．Cut the boneless and skinless fish meat into slices of 4 cm (1.5-1.6 in) in length and width and 1 cm (0.39 in) in thickness. Marinate it with the batter of 10 grams (3tsp)of cooking wine, 3 grams (l/2tsp)of salt, the cornstarch and egg white.

2．Cut bamboo shoots, ham and green peppers into shreds smaller than the fish slices.

3． Heat the wok on a hot fire, pour in 50 grams (4 tbsp) of cooking oil and, when it is about 110-135℃(230-275 　). turn the fire to medium and put in the fish slices in to stir-fry. When the slices are done, put them into a plate.

4．Keep 25 grams (2tbsp)of oil in the wok and put in the ham, green peppers and bamboo shoots to stir-fry for a few seconds. Then add in the fish slices, 2 grams (l/3tsp)of salt, MSG and 10 grams (2tsp)of cooking wine. When all the slices are done, add in the cornstarch-water mixture, spread the sesame oil and serve.

(Source: culture.chinese.cn)