Chinese Flounder Recipes

Crispy Fried Flounder, ChineseStyle The Woks of Life

WebFeb 10, 2018 · Heat a carbon steel wok or very large frying pan over high heat until it just starts to smoke. Next, pour ⅔ cup canola oil around the …

Rating: 5/5(8)
1. The first step is to pat the fish dry with a paper towel on both sides. Next, rub the Shaoxing wine all over the fish on both sides. Mix together the salt and white pepper and rub it all over both sides of the flounder.
2. Next, lightly dredge both sides of the fish with cornstarch. I sifted the cornstarch over both sides of the fish to get a uniform, light coating. If you don’t have a sifter or fine-meshed strainer to do this, you may need to use a lot more than 3 tablespoons of cornstarch to dredge the fish. You can also try patting it all over the fish with your hands and then shaking off the excess.
3. Heat a carbon steel wok or very large frying pan over high heat until it just starts to smoke. Next, pour ⅔ cup canola oil around the perimeter of the wok to ensure it is fully coated and turn the heat down to medium high. Carefully place your fish in the wok.
4. A fish of this size will need 5 to 6 minutes on each side. You should be getting a good sizzle in the wok, and the oil should be bubbling as you cook the fish. Tilt the wok or pan so the oil reaches all parts of the fish, and soon the flounder will begin to slide around the wok with ease. At this point, you will have to use your wok spatula to hold the fish gently while you continue to tilt the wok to cook the fish evenly. Make sure that the side fins, tail, and fish head are fried evenly as well. This process takes some coordination, but it sounds harder than it is!

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15Minute Steamed Fish, Chinese Style Chew Out Loud

WebApr 3, 2024 · Substitutions and Variations. The Fish: Any variety of good quality fish fillets can be used. We really like basa or swai, catfish, bass, …

1. Dry fish fillets thoroughly with paper towels. Place in a single layer in a 9×13 glass dish or other large microwavable dish.
2. In a bowl, whisk together all remaining ingredients (except for cilantro and green onions) until well combined. Pour evenly over the fish, ensuring that both sides of fillets are coated with sauce. Sprinkle evenly with cilantro and green onions on top of fillets. Tightly cover dish with two layers of cling wrap. Microwave on high for 4-6 minutes, depending on thickness of your fish; if your microwave doesn’t have a turntable, be sure to rotate the dish halfway into cook time. If needed, add another 1-2 minutes of cook time; cooked fish should be firm and flaky at the center.
3. Carefully serve while hot.

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