Food Porn Format: Marinated Fish in Anise Sauce


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Oh god… more heat…

So two things inspired me to make this dish today: 1) It’s 93 Degrees here (that’s 34 C) and 2) I’ve been watching Revenge. It’s a TV show about Revenge. I didn’t say it was a complex show. Why did Revenge inspire me to make this? Because they’re both dishes best served cold. That wasn’t me trying to be funny, I’m being dead serious. It’s effing 93 degrees, you think I have what it takes to be funny in this heat? Well I don’t, lets freaking cook already…

Anyway this is a dish that originated in Shanghai. The original method called for the use of smoked fish but because not everyone can get smoked fish easily I decided to just use a plain white fish fillet. Whitefish isn’t as strong in flavor as other fishes, you can substitute for trout or sea bass (if you can get sea bass, I envy you) if you prefer a more heartier flavor.

Servings: 4 small portions (would be a good appetizer)


Ingredients

For the Fish + Marinade:

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1 Whitefish Fillet

3 tbsp Soy Sauce

4 tbsp Rice Wine (or Sherry)

¼ cup Diced Green Onions

⅛ cup Thinly Sliced Ginger

2 tbsp Vegetable or Peanut Oil

For the Anise Sauce:

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3 tbsp Soy Sauce

3 tbsp Sugar

2 tbsp Rice Wine (or Sherry)

¼ Green Onions

2 tbsp Sesame Oil

2 Whole Star Anise

Directions: Sauce

1) Throw all the sauce ingredients into a small saucepan and bring to a boil. Be sure the sugar has dissolved

2) Then as soon as it is boiling reduce the heat and simmer to a thick, almost tacky consistency

3) Allow to cool to room temperature then place it in the fridge

Directions: Fish + Marinade 

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1) Rince the fish under the tap and then pat dry

2) Cut into 4 strips

3) Assemble the marinade with the soy sauce, rice wine, green onions, and oil into a dish big enough to accommodate the pieces

4) Place the pieces into the marinade then flip over for full coverage

5) Allow to sit (covered) at room temperature for an hour

Directions: Cooking

1) Coat the inside of the work with 1 tbsp of vegetable oil, turn to high heat

2) When the oil smokes, place the fish in, skin side first into the pool of oil at the base of the wok

3) Then immediately slide the fish up the side of the wok and leave it there

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Its not skin side down, but I had flipped these already, I just wanted to show you placement

4) Allow the skin side to cook for 30 seconds then flip over, reduce to medium heat and cover for 1 minute

5) After a minute add 1 tsp of rice wine followed by the marinade and cook for 1 minute or until the fish is cooked through

6) Place the cooked fish in a Tupperware container and allow to cool to room temperature, then place it in the fridge to get cold. Discard the marinade

Serve on stir fried vegetables or even on a cold salad

The three pictures below are the same dish plated differently

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Tip: This dishes can be made up to 6 hours in advance of a meal

Easy Read Recipe: Marinated Fish in Anise Sauce

Servings: 4 small portions (would be a good appetizer)

Ingredients 

For the Fish + Marinade:

1 Whitefish Fillet

3 tbsp Soy Sauce

4 tbsp Rice Wine (or Sherry)

¼ cup Diced Green Onions

⅛ cup Thinly Sliced Ginger

2 tbsp Vegetable or Peanut Oil

For the Anise Sauce:

3 tbsp Soy Sauce

3 tbsp Sugar

2 tbsp Rice Wine (or Sherry)

¼ Green Onions

2 tbsp Sesame Oil

2 Whole Star Anise

Directions: Sauce

1) Throw all the sauce ingredients into a small saucepan and bring to a boil. Be sure the sugar has dissolved

2) Then as soon as it is boiling reduce the heat and simmer to a thick, almost tacky consistency

3) Allow to cool to room temperature then place it in the fridge

Directions: Fish + Marinade 

1) Rince the fish under the tap and then pat dry

2) Cut into 4 strips

3) Assemble the marinade with the soy sauce, rice wine, green onions, and oil into a dish big enough to accommodate the pieces

4) Place the pieces into the marinade then flip over for full coverage

5) Allow to sit (covered) at room temperature for an hour

Directions: Cooking

1) Coat the inside of the work with 1 tbsp of vegetable oil, turn to high heat

2) When the oil smokes, place the fish in, skin side first into the pool of oil at the base of the wok

3) Then immediately slide the fish up the side of the wok and leave it there

4) Allow the skin side to cook for 30 seconds then flip over, reduce to medium heat and cover for 1 minute

5) After a minute add 1 tsp of rice wine followed by the marinade and cook for 1 minute or until the fish is cooked through

6) Place the cooked fish in a Tupperware container and allow to cool to room temperature, then place it in the fridge to get cold. Discard the marinade

Serve on stir fried vegetables or even on a salad

Tip: This dishes can be made up to 6 hours in advance of a meal

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2 thoughts on “Food Porn Format: Marinated Fish in Anise Sauce

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