the appetizer:
Chinese cooking, like most of Asia, focuses first on a starch like rice or noodles, then adds an accompaniment of meat or seafood, rather than meat first, starch and vegetables second, as found in European-influenced cuisines. Recipes in China are as diverse as the language, with its 80,000 characters, and Chinese immigrants have brought this complex culinary heritage to almost every region of the world.
China
Fish with Black Bean Sauce
1 tablespoon rice wine
1/2 teaspoon salt
1 tablespoon sesame oil
1 tablespoon oil
1 teaspoon sugar
2 tablespoons soy sauce
1 tablespoon corn starch
2 tablespoons fermented black beans, minced
2 cloves garlic, minced
4 green onions, sliced
Cut fish into 2-inch pieces. Mix rice wine and salt together in a large bowl and add the fish pieces. Coat well and let sit for 15 minutes. Remove from marinade and pat dry.
To the reserved marinade, add the oils, sugar, soy sauce, cornstarch, black beans, and garlic. Mix well.
Pour water into a wok about 2/3 full. Heat the water to boiling. Dip fish pieces in the sauce and place on a rack that sits over the wok. Cover and steam fish for about 20 minutes. Fish should be white and firm to the touch. Serve immediately, sprinkled with green onions.
China
Chinese and Lunar New Year Handbook
from Kate's Global Kitchen:
Chinese Cookbooks
- Martin Yan's Chinatown Cooking
- Martin Yan's Feast
- Martin Yan's Invitation to Chinese Cooking
- Potsticker Chronicles by Stuart Chang Berman
- The Asian Grill by Corinne Trang
- The Chinese Kitchen by Eileen Yin-Fei Lo
- Wisdom of the Chinese Kitchen by Grace Young
Chinese Recipes
- Almond Cookies
- Barbecued Spare Ribs
- Cantonese Roast "Drunken" Duck (Martin Yan)
- Cashew Shrimp
- Chicken Stock
- Chicken with Pine Nuts
- Chili Oil
- Chinese Cabbage with Dried Shrimp
- Cucumber Salad
- Egg Drop Soup
- Egg Rolls with Pork
- Fish with Black Bean Sauce
- Fried Rice
- Golden Meat-Filled Coins (Martin Yan)
- Hot and Sour Soup
- Minced Poultry with Walnuts in Lettuce Cups (Martin Yan)
- Miniature Spring Rolls (Martin Yan)
- Pork Filling for Steamed Buns
- Roast Pork
- Royal Lion's Head (Martin Yan)
- Seafood in an Orange Basket (Martin Yan)
- Steamed Bread Dough
- Steamed Fish with Sizzling Lemon Grass Oil (Martin Yan)
- Steamed Rice
- Stir Fried Bean Sprouts
- Stir Fried Snow Peas
- Tangerine Peel Beef (Martin Yan)
- Tomato Beef
- Wonton Soup
China on Wikipedia
Hong Kong on Global Gourmet's Destinations
More country Destinations
This page modified January 2007
The Global Gourmet®
Main Page
Advanced Search
Recent Searches
Departments
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
Cookbook Awards
2010 IACP
Award Nominees
DamGoodSweet Desserts
My New Orleans
New American Table
Real Cajun
Rose's Heavenly Cakes
Bottega Favorita
How to Roast Lamb
Baking Kids Love
Family Meals
Gourmet Today
History of Ice Cream
Seasonal Spanish Food
The Brazilian Table
The Portuguese Table
Hot Fish Club
Cooking for Friends
Chinese Cooking
How to Bake Bread
International Cuisine
Argentine Grilling
The King of Vodka
IACP Winners List
JBF Cookbook
Award Winners
Alinea
Bakewise
WineWise Complete Guide
How to Cook Everything
Big Fat Duck Cookbook
The Flavor Bible
All Beard Winners
All Beard Nominees
Recent Cookbooks
Artisan Breads at Home
The Spice Kitchen
Kitchen Knife Skills
Classic Lebanese Cuisine
Fresh Food Fast
Family Dinners
Mediterranean Cooking
Thirty Minute Pasta
French Feasts
Everyday Indian
The Party Cookbook
Barcelona Cookbook
Wine Cocktails
Cooking Know-How
Vegetarian Cookbooks
Copyright © 1994-2010,
Forkmedia LLC
Become a Chef:
Best Culinary Schools
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
The Global Gourmet® — www.globalgourmet.com