Tuesday, April 24, 2007

Five-Spice Braised Grass Carp


1 Carp or any other fresh water fish
2 scallions
2 slices of ginger


1 Tbs cooking wine

2 Tbs soy sauce

1 tsp five spice powder


2 Tbs sugar
3 Tbs ketchup
2 Tbs soy sauce
1 Tbs cooking wine
1 Tbs vinegar
1/4 tsp salt
1/2 tsp minced ginger
1/2 tsp five spice powder
1/2 cup water


  1. Clean the fish, gutted then cut it through the bones into several pieces horizontally and marinate it in seasoning (A), scallions and ginger for 20 minutes.
  2. Heat 5 Cups of oil, deep-fry fish until golden brown, remove, discard oil.
  3. Heat 2 Tbs oil, stir-fry seasoning (B) evenly, return fish to wok, reduce heat to low, cook until the flavor is absorbed, remove and place on a plate. Serve.

NOTE: This is another excellent recipe for fresh water fish that maybe have a strong smell like a carp, but you can also substitute the carp with Pompfret. The original recipe said that this dish is better served cold. It may be made in large amounts and then stored in the refrigerator. I found that I like to eat this dish hot too...

Braised Carp


Carp or other fresh water fish
3 oz. ground pork ( you can substitute it with any other ground meat )
1 Tbs minced ginger
1 Tbs minced garlic
1/2 leek
2 scallions
2 slices ginger
2 Tbs hot bean paste

(A) 2 Tbs cooking wine
1 Tbs salt
few slices of ginger and scallions

(B) 1 Tbs cooking wine
2 Tbs soy sauce
1/2 Tbs constarch
1 Tbs sugar
1/2 Tbs vinegar
1 cup water


  1. Clean the fish, gutted it and marinade it with (A).
  2. Pat it dry and deep fry it in medium-high oil. Put the fish in a plate and drain the oil until only about 2 Tbs of oil left.
  3. Stir-fry minced ginger, garlic, and pork. Then add hot bean paste, stir-fry until fragrant, add the remaining seasoning (B), and bring to a boil.
  4. Put in the fish, reduce heat to low, cook slowly until the flavor is absorbed, turning the fish over now and then. Remove it to the plate and pour the sauce on top of the fish.
  5. Shred leek thinly and sprinkle it on top of the fish.
NOTE: The picture I used in here is what I get from the recipe book. The original recipe is using a sliver carp head while I use the whole fish that is about 1 kg size. To make it even more easy, you can cook the sauce alone then just pour it on top of the fried fish. That way you don't have to worry about breaking the fish when you turn it ! Don't you just hate that when after very carefully you fried your fish and then before you serve it, you accidently break it apart??? This recipe is excellent to use on fresh water fish that tend to have heavier smell. Like a carp....

Sunday, April 22, 2007

NEW YORK STRIP STEAKS ( With Crushed Garlic and Tennessee Barbecue Sauce )

Pic: A nice medium-rare T-bone steak with a glass of red wine

The original recipe calls for New York Strip meat but I change it to T-bone steak so for the recipe below, I still use the original recipe.

With Crushed Garlic and Tennessee Barbecue Sauce

1/2 cup ketchup
2 Tbs Jack Daniel's Whiskey
1 Tbs steak sauce
1 Tbs dark brown sugar
2 tsp Worcestershire sauce
1/4 tsp granulated garlic
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

4 NY strip steaks, about 8 ounces each and 1 inch thick
3 medium garlic cloves
1/2 tsp kosher salt
3 Tbs extra virgin olive oil
1 Tbs finely chopped fresh rosemary
2 tsp coarsely ground black pepper

1. To make the sauce: In a small heavy-bottom saucepan, which the sauce ingredients with 1/2 cup of water. Bring to a simmer over medium-high heat, then reduce the heat and simmer for 10 minutes, stirring occasionally.

2. Trim most of the exterior fat from the steak. Allow to stand at room temperature 20 to 30 minutes before grilling.

3. Roughly shop the garlic, and then sprinkle the salt on top. Using both the sharp edge and the flat side of the knife blade, crush the garlic and salt together to create a paste. In a small bowl, mix the galic paste with the oil, rosemary and pepper. Smear the mixture evenly all over the steaks.

4. Grill over Direct High heat until cooked to desired doneness, 6 to 8 minutes for medium rare, turning once ( if flare ups occur, move the steaks temporarily over Indirect High heat ) Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the sauce on the side.

Makes 4 servings.

Pic: Richard grilling his own T-bone Steak