Hong Kong Style Fish From Atlanta Fish Market Recipes

WOK'S HAPPENING! JIMMY'S KITCHEN HONG KONG STYLE CURRIED FISH

Steps:

• Take the fish fillets and sprinkle them with the salt on both sides, allow them to sit for about 15 minutes.
• Whilst the fish is being salted, prepare the curry sauce. Heat the sesame oil in a wok or frying pan until hot and then fry the spring onions and garlic for about 1 to 2 minutes. Add the remaining curry sauce ingredients and turn the heat down, allow the sauce to simmer for about 2 to 4 minutes - then check the heat and seasoning and adjust to taste. If the sauce is too thick, add more coconut milk or some water.
• When you are ready to fry the fish, beat the egg in a large bowl, then dip the fish fillets in the cornflour and then into the beaten egg, making sure they are well coated on both sides.
• Heat up the groundnut oil in a large wok or frying pan until it is hot, and then shallow fry the fish fillets, in batches, until they are golden brown; this takes about 4 to 8 minutes on each side, depending on the type of fish you use and the thickness of the fillets. Drain the cooked fish fillets on kitchen paper.
• To serve, place the freshly fried fish fillets on to a large serving platter or individual plates and pour the hot curry sauce over the top. Garnish with fresh coriander (cilantro) leaves.
• Serve with steamed or boiled white rice and radish pickle, sweet chilli sauce and soy sauce.

CHOW MEIN (HONG KONG STYLE)

Steps:

• Marinate selected meat(s) with 1 tsp of corn starch, ½ tsp of sherry, ½ tsp of soy sauce, garlic, and a pinch of baking soda.
• Set aside for 15 minutes or longer.
• Heat wok or large pot with ¾ - 1 cup corn or vegetable oil until smoking.
• Pan fry fresh noodles until crispy golden brown and set aside in a serving container or platter.
• Sear meat(s) and set aside with noodles for later.
• Add a little oil to the wok (approx. 2 tablespoons) and stir fry veggies except for the bean sprouts.
• Mix chicken stock with corn starch to thicken sauce and add rest of the ingredients.
• Either mix noodles with the thickened sauce or serve over the fried noodles (Hong Kong Style).
• Flavor with sesame oil and garnish with cilantro for presentation.
• Noodles are available as packaged fresh thin "steamed" egg noodles in Asian markets not to be confused with the thin "egg noodle balls" for won ton soups.
• The latter tends to get gooey and starchy when using "lower heat temperatured" home stoves.

HONG KONG-STYLE SEA BASS

Steps:

• Peel ginger, and cut into thin strips. Cut green onions into 2-inch thin strips; set ginger and green onions aside.
• Pour 1/4 cup vegetable oil into a large skillet; place over high heat until hot. Add garlic, and cook, stirring constantly, 5 to 7 seconds; remove and discard garlic.
• Add spinach to skillet; cook, stirring constantly, until lightly wilted. Spoon spinach onto serving plates, and keep warm.
• Place fish in a steamer basket or bamboo steamer over boiling water; cover and steam 8 minutes or until fish flakes easily when tested with a fork. Place fish on spinach; top with ginger and green onions.
• Combine remaining 1/4 cup vegetable oil and sesame oil in skillet; place over high heat until hot. Drizzle over fish.
• Bring soy sauce and next 3 ingredients to a boil in skillet. Drizzle half of mixture over fish; serve immediately with remaining mixture.

AUTHENTIC HONG KONG ROAST CHICKEN

Steps:

• Rub salt, oyster sauce, and soy onto the skin of the chicken.
• Rub salt, 5 spice powder and pepper to the stomach cavity of the chicken.
• Leave overnight in the refrigerator.
• Leave at room temperature for 1 hour.
• Bake or broil 15 minutes then turn over.
• Cook the other side for another 15 minutes.
• Dig in! Good with hot rice.

HONG KONG-STYLE FISH FROM ATLANTA FISH MARKET

Steps:

• In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil. Reduce heat to low to keep warm.
• In a large skillet, heat sesame and olive oils. Add spinach and toss until wilted. Season with pepper and set aside.
• Steam or saute fish until just done. Do not overcook.
• to assemble: In a large soup bowl, place a bed of spinach. Rest fish on top of spinach and garnish with ginger and green onions. Pour soy broth over fish and serve.