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International Recipes and Food Trivia Archives Index
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| << October29, 2003 - International Recipes and Food Trivia (Sweet and Sour Pork Spare Ribs) |
November01, 2003 - International Recipes and Food Trivia (Mild beef Curry, Vietnamese-style) >> |
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************************************************** Hello everyone and welcome to my new readers. As most of you know, I am in a week of retiring from the rigors of stage performances I have undergone and loved over my long career as a principal dancer. I am extremely tired now and trying to generate energy to manage tonight's performance and the real difficult one to finish... TOMORROWS performance of the same title role as "Odysseus" Todays recipe is just so wonderful my friends and as with this weeks theme, being ASIAN in origin, is really worth trying for your families. Simple and fabulous, so give it a go! ********************************************* CRISPY FISH IN CHILLI SAUCE (Chinese) INGREDIENTS 500g (1lb) fish fillets 1 cup plain flour 1/3 cup cornmeal (cornflour) 1 egg white 3/4 cup water oil for deep frying SAUCE 1 tablespoon oil 1 tablespoon grated green ginger 3 cloves garlic 1/4 cup tomato sauce 1/4 cup chilli sauce 2 teaspoons sugar 1 tablespoon soy sauce 2 teaspoons dry sherry 2 tablespoons water SAUCE Place oil, grated green ginger, crushed garlic, the bottled tomato sauce and chilli in pan. stir over medium heat 1 minute, add remaining ingredients, mix well. Place chilli sauce in wok or large frying pan, add fish pieces, toss over high heat until fish pieces are coated with sauce and heated through. Serves 4. DIRECTIONS Rub some salt on fingers making it easier to grasp skin. Put fish skin-side down. work from tail to head. Hold skin at tail firmly. with a sharp knife held at an angle as a lever, and using sawing motion, separate fish from skin. Remove bones from fillets, chop fish into 2.5cm (1 inch) cubes. Sift flour and cornmeal (cornflour) into bowl, make well in center of sifted flours with back of spoon, add egg white and water, mix to a smooth batter, beat well. Heat oil in large pan, dip fish pieces in batter to cover completely, drain off excess batter; lower fish pieces in hot oil, cook until golden brown and cooked through, about 5 minutes. cooking time will depend on thickness of fish. Drain on absorbent paper. ************************************************** Enjoy my friends! Please rate this Ezine at the Cumuli Ezine Finder. You can rate my postings at your will once a day should it take your interest. Thanks for your few moments, I truly appreciate them, regards, Martin. http://www.cumuli.com/ezines/ra22027.rate AOL Users Click Here ************************************************** If you would enjoy to search out ALL my archives just click on the url below and join if you wish by all means. I keep this yahoogroups page only for you! http://groups.yahoo.com/group/martinjjames/ ************************************************** The url below takes you directly to a wonderful recipe site and bios of which I love to contribute to. It really is worth checking out my friends!!!!! http://hub-uk.com/chefsbios/martinjames.htm My homepage is as below as well for any information you may like to gather on my career, see you all tomorrow, Martin. http://users.cybercity.dk/~dsl30361/Martin James.htm ************************************************** |
| << October29, 2003 - International Recipes and Food Trivia (Sweet and Sour Pork Spare Ribs) |
November01, 2003 - International Recipes and Food Trivia (Mild beef Curry, Vietnamese-style) >> |
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International Recipes and Food Trivia Archives Index
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