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1 pound halibut steaks
1 teaspoon salt
1 teaspoon finely chopped ginger root
1/4 teaspoon white peppers
1 teaspoon cornstarch
2 tablespoons salted black beans
4 green onions (with tops)
2 hot green chilies
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon sugar
2 tablespoons vegetable oil
1 tablespoon vegetable oil
2 teaspoons finely chopped garlic
1 cup chicken broth (see Soups: Chicken Broth)
Lettuce leaves or spinach
Pat fish dry with paper towels. Mix salt, gingerroot, and white pepper. Coat both sides of fish with gingerroot mixture. Rub 1 teaspoon cornstarch on both sides of fish. Cover and refrigerate 30 minutes.
Place beans in bowl; cover with warm water. Stir beans about 2 minutes to remove excess salt. Remove beans from water; drain well.
Cut 3 green onions diagonally into 1-inch pieces. Cut remaining green onion into thin slices. Remove seeds and membranes from chilies. Cut chilies into very thin slices. Mix 1 tablespoon cornstarch, the water and sugar.
Heat wok over medium heat until hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Fry fish 2 minutes or until brown, turning once. Reduce heat to low; cover and simmer 10 minutes, turning after 3 minutes. Remove fish from wok.
Heat wok until very hot. Add 1 tablespoon vegetable oil; tilt wok to coat side. Add beans, chilies, garlic and green onion pieces; stir-fry 1 minute. Add broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened. Add fish; turn fish to coat with sauce. Heat 2 minutes. Line serving platter with spinach leaves. Place fish on spinach; sprinkle with green onion slices.
4 servings
**Chinese recipes for fin fish-no matter what kind-always include gingerroot. This halibut is coated with it and then is given even more flavor with the addition of garlic, hot green chilies and black beans.
1 teaspoon salt
1 teaspoon finely chopped ginger root
1/4 teaspoon white peppers
1 teaspoon cornstarch
2 tablespoons salted black beans
4 green onions (with tops)
2 hot green chilies
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon sugar
2 tablespoons vegetable oil
1 tablespoon vegetable oil
2 teaspoons finely chopped garlic
1 cup chicken broth (see Soups: Chicken Broth)
Lettuce leaves or spinach
Pat fish dry with paper towels. Mix salt, gingerroot, and white pepper. Coat both sides of fish with gingerroot mixture. Rub 1 teaspoon cornstarch on both sides of fish. Cover and refrigerate 30 minutes.
Place beans in bowl; cover with warm water. Stir beans about 2 minutes to remove excess salt. Remove beans from water; drain well.
Cut 3 green onions diagonally into 1-inch pieces. Cut remaining green onion into thin slices. Remove seeds and membranes from chilies. Cut chilies into very thin slices. Mix 1 tablespoon cornstarch, the water and sugar.
Heat wok over medium heat until hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Fry fish 2 minutes or until brown, turning once. Reduce heat to low; cover and simmer 10 minutes, turning after 3 minutes. Remove fish from wok.
Heat wok until very hot. Add 1 tablespoon vegetable oil; tilt wok to coat side. Add beans, chilies, garlic and green onion pieces; stir-fry 1 minute. Add broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened. Add fish; turn fish to coat with sauce. Heat 2 minutes. Line serving platter with spinach leaves. Place fish on spinach; sprinkle with green onion slices.
4 servings
**Chinese recipes for fin fish-no matter what kind-always include gingerroot. This halibut is coated with it and then is given even more flavor with the addition of garlic, hot green chilies and black beans.
