Tag Archives: chinese food recipe

BOIL, Soup

Chinese Soup Recipe：Blotched Snakehead Fish with Carrot and Green Radish Soup（for 12 persons）



Blotched Snakehead Fish 1 whole （about 800g）
Pork (Lean Meat) 600g
Dried Tangerine peel 2 pcs
Dried Honey Dates 100g
Sweet Apricot Kernel 70g
Sea Coconut 1 whole
Carrot 1.2kg
Green Radish 600g
Water

 
  1. Dried Tangerine peel : 2 pcs, Soak it to soft, remove the white layer

 

2. Dried Honey Dates :100g, Sweet Apricot Kernel : 70g, rinse it.

 

3. Sea Coconut：1 whole，rinse and slice it

4. Carrot : 1.2kg, Green Radish : 600g, Peel Green Radish and Carrot.  cut them into pieces

 

5. Add water into a slower cooker : about 20 cups. Add Sweet Apricot Kernel, Green Radish, Carrot, Sea Coconut and Dried Tangerine peel .  Bring water to boil.

 

6. Pork (Lean Meat) : 600g, remove the attached fat。Cut the Port into pieces.

 

7. bring water to boil with the pork together, keep boiling for 3 mins. after 3 mins, rinse it. Put the pork into slow cooker

 

8. Blotched Snakehead Fish : 1 whole （about 800g）, Cut Blotched Snakehead Fish, into halves, make two cuts on back (release the flavour to soup easier).  wash the fish, remove the fish blood

 

9. put the fish into boiling water, after half minute, wash the fish. remove the slime on skin.
put fish into soup bag, put the soup bag into slow cooker

 

10. Too full. Keep some water for later use. Refill the water when some water is evaporated. Remember to reheat the water first.
bring water to boil over high heat. then, cook over slow heat for 3 hours. (2.5 hour is possible if the Sweet Apricot Kernel become soft.)


11. after 3 hours, add salt before serve!

All, Deep-fry

Chinese Recipe : Deep-fried Bombay duck

 Bombay duck :  1200g (about 13 whole fishes) / 600g (Fillet)
 Salt :  1/2 tsp
 White Pepper :  Pinch
 Egg White :  1
 Flour :  1 cup

   
   

1. De-bond the fishes. Then, rinse and wipe it to dry.


2. Mix fishes with 1/2 tsp of salt and white pepper. Place in refrigerator and marinate for at least half day.

3. Rinse and wipe the fishes to dry again to reduce the salty taste. Mix fishes with egg white. Then, coat evenly with flour.

4. Heat Oil and deep-fry the fishes until the color is changed to light brown. Set aside for 5 minutes.


5. Deep-fry the fishes again for a short while. Then, place the deep-fried fishes on kitchen paper  for a while before serve.


6. Dish it up and serve it hot!

All, STEAM

Chinese Recipe : Steamed Snubnose Pompano with Black Bean Sauce

 Flesh Fish (Snubnose Pompano)  1 Whole
 Spring Onion (Chopped)  2 sprigs
   
 Seasonings  
 Salted black beans (rinsed and minced) :  1.5 tbsp
 Sugar  1/2 tsp
 Oil  1 tbsp
 Chicken Power  1/4 tsp
 Salt  1/4 tsp
 Ginger Juice  1 tsp
 Light Soy Sauce  1.5 tbsp
 Cornstarch  1/2 tsp

1.  Ask for cleaning when buying the fish. Rinse and wipe it to dry.

2. Cut few slots on both sides. Coat both side with “Seasoning”


 

3. Bring water to boiling, then put the fish to steam. Steam with high heat  for 10 minutes. Discard the spring onion on top of Fish. Serve!

All, Stir-fry

Chinese Recipe : Stir-fried Fish Cake with Radish

 Radish:
1 piece (about 1kg)

 
For Fish Cake
  
Dace fillet :
400 g
Dried Shrimps (Soaked) :
20 g
Spring Onion (Chopped) :
2 sprigs
Salt :
1/2 tsp
White pepper :
pinch
Water :
2 tbsp
Oil :
 4tbsp 

 
For Stir-fry
  
Ginger (pounded):
  1 slice
Garlic (peel and pounded):
  2 cloves
Oil
  2 tbsp
Water
  2 cups
Sugar
  1/2 tsp
Salt
  1/2 tsp
Dark Soy Sauce
  1/2 tbsp
Spring Onion
  1 sprig

1. Wash and soak dried shrimps. Dice the Fillet.

2. Mix diced fillet and dried shrimps. And chop for about 10mins.

3. Add “chopped spring onion”,”Salt”, “white pepper” and “water 2tbsp” to the minced dace. Stir in one direction until sticky.


(Video shows how to make minced fish paste)

4.Chill in fridge for 1 hour.


   
   

5. Heat 4 tbsp of oil.  Fry the fish cake until the color is changed to golden brown. Dish it up and set aside.


   
   

6.Peel Radish,  Cut Radish and Fish cake into large strip. And cut Spring onion like the picture shown.


   
   

7. Heat 2tbsp of oil with pounded ginger and garlic. Stir-fry stripped Radish and Fish for about 1 minute. Then, add 2 cups of water and 1/2 tsp of Sugar. Cover by lib for about 5 minutes. Add 1/2 tsp of Salt and 1/2 tbsp of Dark Soy Sauce. Add Spring onion and cover by lid again until the Radish soft.


8. Serve!