SEAFOOD 109

Fried Fish Slices

1 whole fish, ( carp, bass or any firm fish) about 2 1/2 lb , cleaned and scaled
1 tsp. green pepper, shredded
1 tsp. salt
1 small onion shredded
1 cup oil for deep-frying
4 tsp. soy sauce
1 tsp. scallions, shredded
1 tsp. dry sherry
2 pieces of ginger
2 hot red chilli peppers, seeded and shredded
2 tsp. sugar
1 tsp. cornstarch dissolved in 1 tsp. water
1/4 tsp. MSG(optional)

Wash the dry the fish. Make 3 to 5 diagonal slashes on each side and rub the skin and slashes with the salt.Heat the oil in a wok over high heat to very hot about 350* f.Add the scallions
and onions and ginger and fish and deep-fry until both sides are brown. Remove,drain and place on serving dish.
Pour all but 2 to 3 tbsp of the oil out of the wok. Heat until the oil surface ripples. Add the hot red chili, green pepper,and onion shreds, and stir-fry until fragrant.Stir in the soy sauce , rice wine, sugar, MSG(optional), and ginger. Add 1 cup water and bring to a boil. Stir the cornstarch-water mixture and add to the wok. Cook , stirring until the sauce thickens. Remove , pour over the fish, and serve.

Steamed Orange Roughy Fillets

Ingredients:
1 tablespoon soy sauce
1 teaspoon hoisin sauce
1 teaspoon brown bean sauce
1/4 teaspoon sesame oil
1 teaspoon finely minced garlic
1 teaspoon very finely minced ginger root
2 Orange Roughy fillets, 5 to 6 ozs each and 3/4 inches thick
2 dried shiitake mushrooms, soaked in warm water to cover
for 20 minutes, drained, stemmed and slivered
4 large sprigs cilantro

In a small bowl, stir together soy sauce, hoisin sauce, brown bean sauce, sesame oil, garlic and ginger root.Place fillets in a shallow dish about 9 inches wide, tucking the thin ends under to make an even thickness. Pour the soy sauce mixture evenly over the top, arrange mushroom slivers on the fillets and top each fillet with a cilantro sprig.Set the dish on a steamer rack placed above boiling water, cover,and steam 6 to 7 minutes or until fish is translucent; do not
overcook.Discard steamed cilantro sprigs and garnish with remaining cilantro. Spoon pan juices over steamed rice. Serve with stir-fried snow peas or broccoli and fresh fruit for dessert. Makes 2 servings.

Salmon with Ginger and Black Bean Sauce

4 salmon steaks
1/2 inch ginger, grated and save juice
2 tablespoons peanut oil
3 cloves garlic, minced
3 green onions, chopped
1 tablespoon DRY SHERRY
2 tablespoons black bean sauce
1/2 cup chicken stock
1 tablespoon soy sauce
4 teaspoons cornstarch

Place salmon in single layer in oven proof dish with a lid.Using your hands, squeeze ginger juice over fish, discard ginger. Heat oil in pan and add garlic and green onions. Stir fry about 1 minute. Add remaining ingredients, boil for 1 minute. Pour sauce over salmon. Cover and bake at 400* for 10-15 minutes until fish flakes easily.Serve with rice.

Chinese Style Scallops

1 1/2 cups Broccoli flowerets
1 cup Thinly sliced onion
2 tbs Sesame oil
1 lb scallops
3 cups Thinly sliced bok choy
2 cups Snow peas, ends trimmed
1 cups mushrooms, sliced
2 Cloves garlic, minced
2 tsp Ground star anise
1/4 tsp Ground coriander
1/2 cups Chicken broth
1/4 cups Rice wine vinegar
2 tsp To 3 tsp light reduced sodium soy sauce
2 tbs Cornstarch
1/4 cups Cold water
2 tbs To 3 tbs NutraSweet Spoonful
4 cups Hot cooked rice

Stir-fry BROCCOLI and onion 3 to 4 minutes in oil in wok. Add scallops, cabbage, snow peas, mushrooms, garlic, anise and coriander,stir-fry 2 to 3 minutes.ADD CHICKEN BROTH, vinegar and soy sauce; heat to boiling. Reduce heat and simmer, uncovered, until scallops are cooked and vegeta- bles are tender, about 5 minutes. Heat to boiling.MIX CORNSTARCH AND COLD WATER. Stir cornstarch mixture into boiling mixture; boil, stirring constantly, until thickened. Remove from heat; let stand 2 to 3 minutes. Stir in NutraSweet Spoonful; serve over rice.Yield: 6 Servings
NOTE: 2 teaspoons five-spice powder can be substituted for the star anise and Coriander; amounts of vinegar and soy sauce may need to be adjusted to taste.

Scallops and Snow Peas

3/4 pound fresh or thawed bay scallops
3/4 cup water
2 tablespoons soy sauce
2 tablespoons dry sherry
4 teaspoons cornstarch
1/2 teaspoon sugar
3 small dried whole red chili peppers
1 tablespoon vegetable oil
1 medium onion, cut into 1-inch pieces
2 teaspoons slivered fresh ginger root
1/2 pound fresh snow peas, trimmed and cut diagonally in half
1 1/2 teaspoons Oriental sesame oil

Cook scallops in small amount of boiling water 30 seconds, drain. Combine 3/4 cup water, soy sauce, wine, cornstarch, and sugar in small bowl, set aside. Cut each chili pepper open lengthwise, being careful not to cut all the way through, set aside. Heat vegetable oil in hot wok over medium heat, add chilies and stir-fry 30 seconds. Remove chilies, increase heat to high. Add onion and ginger, stir-fry 1 minute. Add snow peas, stir-fry 2 minutes longer. Add scallops, chilies, and soy sauce mixture, cook and stir until sauce boils and thickens. Remove from heat and stir in sesame oil. Serve immediately.Makes 4 servings.

Steamed Scallops

1 pound fresh bay scallops
2 tablespoons peanut or sesame oil
1 teaspoon cornstarch
1 tablespoon chopped Chinese parsley (coriander)
1 tablespoon thinly sliced green onions
1/2 tablespoon minced fresh ginger
1 clove garlic, minced
2 tablespoons soy sauce
Hot cooked rice

Combine scallops, 1 tablespoon of the oil and cornstarch; toss gently. Place scallops on a steaming rack. Combine Chinese parsley, green onions and ginger; sprinkle over scallops. Place steaming rack over boiling water, cover and steam 5 minutes. Remove scallops to aserving platter. In a small skillet saute garlic in the remaining 1 tablespoon of the oil until lightly browned. Stir in soy sauce and pour mixture over scallops. Serve immediately with hot rice.