Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [227]
About 6 cups peanut oil
One 2½-to 3-pound whole snapper of any variety, striped bass, spotted bass, tilapia, orange roughy, or parrotfish, scaled, cleaned, and gutted, the fins and tail trimmed off
½ cup cornstarch, placed on a large serving plate
One of the two sauces that follow
Pour the peanut oil into a large wok or a very deep skillet and set it over medium-high heat. Clip a deep-frying thermometer to the edge of the pan and heat until the temperature registers 350°F.
Meanwhile, score the fish’s skin on each side with a sharp knife, making three parallel, diagonal, 4-inch cuts in the skin, each ½ inch deep. Pat the fish dry with paper towels, then dredge it in the cornstarch, coating both sides evenly. Shake off the excess.
Holding the fish by the tail, slowly lower its head into the hot oil. Hold it there while you count to ten, then lower about half of the body into the oil. Again, count to ten before slipping the whole fish into the hot oil. This technique will keep the oil’s temperature more steady and will minimize splatter.
Fry until golden brown and quite crispy, about 12 minutes, turning once and spooning the hot oil over the fish. Transfer the fish to a wire rack and set aside at room temperature for 5 minutes. Then place it on a serving platter and pour one of the two sauces over the fish before serving.
Sweet-and-Sour Sauce
Makes about ½ cup
1 garlic clove, minced
½ cup vegetable, chicken, or fish broth
2 tablespoons rice vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon sugar
½ tablespoon soy sauce
½ teaspoon toasted sesame oil
½ teaspoon Asian red chili sauce
2 teaspoons cornstarch, whisked with 1 tablespoon water until smooth in a small bowl
2 scallions, thinly sliced
Combine the garlic, broth, rice vinegar, ginger, sugar, and soy sauce in a medium saucepan set over medium heat. Bring the mixture to a simmer, stirring until the sugar has dissolved. Reduce the heat and simmer slowly for 5 minutes.
Whisk in the sesame oil and chili sauce; whisk in the cornstarch mixture. Cook until thickened, about 20 seconds. Stir in the scallions and serve warm over the fish.
Chinese Black Bean Sauce
Makes about ½ cup
1 tablespoon peanut oil
2 medium shallots, minced
3 garlic cloves, minced
2 tablespoons minced salted (or preserved) Chinese black beans
1 tablespoon minced peeled fresh ginger
½ cup vegetable, chicken, or fish broth
3 tablespoons soy sauce
2 tablespoons Shaoxing or dry sherry
1 teaspoon sugar
½ teaspoon Asian red chili sauce
2 teaspoons cornstarch, whisked with 1 tablespoon water until smooth in a small bowl
2 scallions, thinly sliced
Heat a medium saucepan over medium heat. Swirl in the peanut oil, then the shallots, garlic, Chinese black beans, and ginger. Cook, stirring constantly, until aromatic, about 30 seconds.
Whisk in the broth, soy sauce, Shaoxing or sherry, sugar, and chili sauce. Bring to a simmer, whisking constantly; then reduce the heat and simmer slowly, whisking occasionally, for 5 minutes.
Stir in the cornstarch mixture and simmer until thickened, about 20 seconds. Stir in the scallions and serve warm with the fish.
Herb-Stuffed Whole Trout
Always elegant, always simple: there’s not a lot better than a whole trout stuffed with fresh herbs. Plan on one trout per person. Makes 4 servings
Four 12-to 14-ounce whole brook, rainbow, river, red, or gold trout, scaled and cleaned
2 teaspoons salt, preferably kosher or coarse-grained salt
2 teaspoons freshly ground black pepper
8 parsley sprigs
8 thyme sprigs
Four 5-inch rosemary sprigs
2 tablespoons olive oil, plus additional for the grill grate or the frying pan
Blot the trout dry with paper towels. Season the inside of each trout with ½ teaspoon salt and ½ teaspoon pepper. Lay 2 parsley sprigs, 2 thyme sprigs, and 1 rosemary sprig in each trout’s body cavity,