FISH FRY TUCSON RECIPES

Steps:

• 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
• 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
• 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
• 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
• 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.

Steps:

• Pat beef dry with paper towels. Whisk garlic, brown sugar, soy sauce, vinegar, cornstarch, red pepper flakes, black pepper, and salt in a medium bowl. Add beef to marinade and toss well to coat. Cover and chill at least 6 hours and up to 1 day.
• Heat oil in a large nonstick skillet over high. Drain beef in a sieve, letting as much excess marinade drip off as possible. Add half of beef to skillet, arranging in a single layer and cook, turning halfway through, until beef is cooked through and deeply browned in spots, about 3 minutes (be careful; the marinade will splatter). Transfer beef to a plate. Discard any garlic remaining in pan and repeat process with remaining beef. Keep warm. Clean skillet and set aside.
• Place rice in a large bowl and break up with a rubber spatula. Stir in 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; set aside.
• Heat oil in reserved skillet over medium-low. Cook garlic, stirring occasionally, until golden brown and crisp, about 5 minutes. Drain garlic in a fine-mesh sieve set over a small bowl; transfer to a small plate.
• Pour 2 Tbsp. garlic oil back into skillet and heat over medium-high. Add reserved rice mixture and stir to coat in oil. Cook, stirring occasionally, until heated through, about 5 minutes. Set 1 Tbsp. fried garlic aside for serving and stir remaining fried garlic into rice. Transfer to a bowl and keep warm.
• Heat remaining garlic oil in the same skillet over medium-high (you should have 2 Tbsp.; add vegetable oil to make up the difference if needed). Crack eggs into skillet and season with salt. Cook until whites are almost set, about 2 minutes. Carefully tilt skillet so oil pools on one side. Spoon oil over egg whites until fully set, about 1 minute.
• Divide rice mixture, meat, and eggs among plates and top with reserved fried garlic.