CHINESE SALT AND PEPPER FISH NEAR ME RECIPES

Name: Salt and Pepper Fish
Yield: 4 servings
Ingredients: 1 cup short-grain sushi rice; 8 scallions, dark green parts and white parts separated; 1 Tbsp. finely grated peeled ginger (from about one 1” piece); 3 Tbsp. neutral oil, divided; 1½ lb. skinless, boneless cod, cut into 2” pieces; 1 Tbsp. unseasoned rice vinegar; 1 tsp. sugar; Kosher salt, freshly ground pepper; 2 Tbsp. unsalted butter, cut into pieces

SALT AND PEPPER FISH RECIPE | BON APPÉTIT

Salt and Pepper Fish Recipe | Bon Appétit image

Salt and Pepper fish is traditionally battered and deep-fried. Instead, pan-seared filets get plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup short-grain sushi rice
8 scallions, dark green parts and white parts separated
1 Tbsp. finely grated peeled ginger (from about one 1” piece)
3 Tbsp. neutral oil, divided
1½ lb. skinless, boneless cod, cut into 2” pieces
1 Tbsp. unseasoned rice vinegar
1 tsp. sugar
Kosher salt, freshly ground pepper
2 Tbsp. unsalted butter, cut into pieces

Steps:

Rinse rice in several changes of cold water in a medium bowl until water runs clear. Drain well, then transfer to a small saucepan. Pour in 1¼ cups cold water and bring to a boil over medium-high heat. Give rice a stir so grains don’t stick to the bottom. Cover pot and reduce heat to lowest setting. Cook, undisturbed, until water is evaporated and rice is tender, 18–20 minutes. Remove from heat and let sit, still covered, 10 minutes.
Meanwhile, thinly slice dark green scallion parts into rounds. Thinly slice white parts on a steep diagonal. Keep separated.
Mix ginger and 2 Tbsp. oil in a medium bowl. Add cod; season with salt and plenty of pepper (about 2 tsp.). Toss to coat.
Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Add cod and cook, undisturbed, until golden underneath, about 2 minutes. Turn fish pieces, then scatter white scallion parts over. Cook, shaking the pan a bit, until fish is cooked through and some scallions are caramelized and some are just slightly softened, about 2 minutes more. Remove from heat.
Stir vinegar and sugar in a small bowl until sugar dissolves. Stir into rice. Add butter and sliced scallion greens; gently stir until butter melts. Season with salt.
Transfer rice to a platter and top with fish; pour any pan juices over.

SALT AND PEPPER CHICKEN WINGS | CHINA SICHUAN FOOD

Salt and Pepper Chicken Wings | China Sichuan Food image

Salt and pepper chicken wings. Can be adjusted with any spices you wanted.

Provided by Elaine

Categories Main Course

Total Time 15 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 7

Ingredients

10 chicken wings
1/4 tsp. salt
oil for grease the pan
ground pepper as needed
1 tsp. salt
1 tbsp. chili flakes
1 tbsp. cumin powder

Steps:

Sprinkle some salt evenly on chicken wings and then marinate for around 15 minutes.
Dry spice mixture: heat around 1 teaspoon of salt over slow fire for 1 minute or until slightly browned. Add 1 tablespoon of Chili pepper flakes and 1 tablespoon of ground cumin. Heat over slowest fire until aromatic. Transfer out to cool down.
Place the chicken wings in a pan and let the chicken wings stay for several minutes after putting them down. Do not turn over frequently. We need to cook them well in the shortness time. Fry until one side become golden-brown and then turn over. If there is a layer of oil, then pour the oil out.
Continue frying the other side and half cover the lid like the picture shows. Pan until both side becomes crispy. Sprinkle ground pepper and serve with the dry spice mixture.

Nutrition Facts : Calories 112 kcal, CarbohydrateContent 1 g, ProteinContent 7 g, FatContent 8 g, SaturatedFatContent 1 g, CholesterolContent 31 mg, SodiumContent 1774 mg, ServingSize 1 serving

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