Food & Spirits Court

Chinese fried fish with salted blackbean and ginger

69.206.46.167

merdy

Used the local brown trout caught in the lake
Surprisingly light and very tasty, have eaten similar with tile fish in Hong Kong

Silence is golden duct tape is silver

Follow Ups:

have you ever made shrimp in lobster sauce Cantonese style? - G Squared 10:00:58 09/10/24 (1)
This is one of my favorite Chinese dishes. Most Chinese places on the east coast make it with clear sauce. This Cantonese version is filled with ooo-ma-me.

Shrimp with Lobster Sauce (Shrimp Cantonese - no lobster used)

Serves 4 as Main Dish.

One final point -- I've included shrimp brains as an ingredient here. Although optional, it contributes a lot to the overall flavor of the dish. I suspect a lot of home cooks do the same with their shrimp dishes, and I would appreciate any input on this practice.

1 lb shrimp with heads, shelled and deveined, heads reserved (opt.)
1 T sherry
2 T fermented black beans, minced and mashed with a cleaver along with
3 cloves garlic, minced
&
2 scallions, chopped
4 slices ginger, minced
8 oz ground pork
1 dash, white pepper
1 T dark soy
1/2 cp. chicken stock
1 egg, lightly beaten
2 T corn, peanut, or canola oil
1-1/2 T cornstarch mixed with 1 T. water
1. Soak fermented black beans in enough water to cover for at least 5 min. Drain and combine with garlic cloves. With a cleaver, mince the black beans and garlic together until a paste-like consistency is achieved. Much, much better than bottled black bean sauce.

2. Shell and devein the shrimp. If you opt to reserve the heads, squeeze the red matter from each one with your hands onto a separate plate and discard the shell. You may wish to use gloves, as the spines on the shrimp make this a prickly process. Prepare all the other ingredients and set them aside.

3. In a hot wok or saut� pan, add one T. oil and swirl until the sides are evenly coated. Add shrimp add quickly stir-fry until the color changes. When they appear half-cooked, add sherry and continue cooking until it boils away or until the shrimp are just cooked. Remove them from pan and set aside.

4. Reheat the wok and add remaining oil. Add black beans/garlic, scallions, and ginger. Stir briskly until fragrant. Add ground pork and continue stirring until all the ingredients are well-incorporated and the meat is broken up. Add white pepper, soy, chicken stock, reserved shrimp brains, and egg. Continue stirring until the pork and egg have completely cooked. Add the cooked shrimp and the cornstarch/water mixture. Stir briefly until well-incorporated. Remove from heat and serve immediately with white rice.

Gsquared
- I am going to try that ,thanks - merdy 15:53:03 09/12/24 (0)
  Although I am 6 subway stops away when I'm at my city apartment
  
  Silence is golden duct tape is silver

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