Chinese cuisine is a major part of the country’s culture which combines cookery originating from the different areas of China, but also from its diaspora. Chinese food has inspired many other cuisines in Asia, with adjustments made to cater to local appetites.
The choice for seasoning and cooking methods of Chinese provinces depend on diversities in historical experience and ethnic groups. Geographic features including forests, rivers, mountains, and deserts also have a substantial effect on the locally available ingredients, considering that the climate of China deviates from tropical in the south to subarctic in the northeast. Imperial, royal, and noble preferences also played a role in the development of Chinese cuisines. Because of imperial enlargement and trading, ingredients and cooking procedures from other cultures have blended into the Chinese cuisine over time.
The Chinese usually practice deep-frying, steaming and stir-frying to prepare fish. People in this country prefer to serve the whole fish as a symbol of prosperity and also of everything turning up well.
Another interesting fact is that the Chinese like to steam fish and seafood as a general practice. They believe this is the best way to maintain the delicate freshness of the fish or seafood. This practice is used for more expensive species. For cheaper ones, deep-frying or stir-frying are the generally used methods, as they better cover up the specific fishy taste or smell. Let’s have a look at a few Chinese fish recipes that you will surely enjoy!
One Pot Rice Cooker Rice with Dace Fish
First, wash and dry two cups of uncooked rice, and add it in your rice cooker with water, or in a normal pot, with two cups of water.
Open the can of dace fish and debone it, and don’t forget to use your fish skinner, too, if you want. Then slice it into small pieces, with a fork. Add the fish to the rice and put in peas, carrots, sugar, light soy sauce, dark soy sauce, and white pepper, and stir so that all ingredients blend thoroughly. Cook until the rice is done, then mix in the scallions and serve. Enjoy!
Chinese Stir-Fried Fish Fillets Recipe
This Chinese recipe consists of two main steps: marinating the fish and making the sauce.
Begin by mixing sesame oil, wine, salt, pepper, and cornstarch in a bowl. Using your best fish fillet knife, slice the fish into cubic pieces. Put it in the pot with the marinade, mix well, and leave it for at least ten minutes at room temperature.
In another container, pour soy sauce and oyster sauce, and combine with broth or water and the fish stock. Save for later. Merge the cornstarch with water, in a third bowl and set it aside.
Heat two tablespoons of oil in a wok. Add the fish from the marinade and fry until slightly brown, then take it out. Next, add two more tablespoons of oil to the wok, and add ginger, red onions, and garlic, and cook until the onions turn mildly brown. You can now add the remaining vegetables and stir-fry.
Join in with the sauce, and bring it to a boil, after which you can add the cornstarch with water. Stir until the composition thickens, and add the fish. Mix everything well. Before serving, season the composition with ground coriander.
Steamed Whole Fish
Start this tasty recipe by covering black beans with warm water, in a small bowl. To get rid of the excess salt, stir the beans for approximately two minutes. Take the beans out of the water, wash them, and leave to dry.
Next, take the fish and slash it crosswise three times on each side. In a small container, mix black beans, garlic, ginger, soy sauce, sesame oil, vegetable oil, salt, and sugar. Rub the fish with this mixture, cover it and refrigerate for at least 30 minutes.
In the meantime, cut the green onions, and shred into fine strips, lengthwise. Place them in a container covered with ice water and leave them for ten minutes.
Next, lay the fish on a heatproof plate, and place it in the steamer, cover it and cook it over boiling water, till the flesh scales easily with a fork. When the fish is done, garnish with green onions.
This recipe can also be prepared in the microwave. If you want to apply this method, you should coat the fish with plastic wrap and cook for 3 minutes on high. Let it stand for two minutes and turn the dish. Then, cook an additional two minutes.
Sweet and Sour Fish Recipe
Eastern China was the one that introduced this “sweet and sour fish fillet” recipe. To make it, it is preferable to use white fish like cod, sea bass, monkfish or haddock.
Wash the fish fillets and tap them dry with a kitchen towel. Then, cut the meat into two-inch squares. Mix one teaspoon salt, with one large egg white, and one tablespoon cornstarch. Then put the fish pieces into the marinade, mixing everything. Set aside for at least 15 minutes.
Meanwhile, start working on the sauce and vegetables. In a small container, blend tomato paste, chicken broth, vinegar, soy sauce, sugar, and rice wine or sherry. Using a separate bowl, dissolve the cornstarch in the water.
Next, blanch snow peas in boiling water until they become light green. Dive quickly in cold water, and drain. Then, cut bell pepper in half, expel the seeds and chop into cubes.
In a frying pan, heat oil over 370 degrees. Add the marinated chunks of fish, and cook until they turn golden brown. Remove and drain the meat using paper towels.
Discard the oil, leaving only two tablespoons, where you should add green onion and ginger and stir-fry for about 30 seconds. Put in the snow peas, and simmer for another minute, when you can put in the red bell peppers. Pour the sauce and bring everything to a boil, then add the cornstarch broth and stir until the compound thickens. In order to serve this dish, cover the fish meat with this sweet and sour sauce and veggies.