|
|
Stir-Fried Perch Fillets Chinese Easy Recipe.
Perch - tasty and inexpensive fish, the most prized catch in freshwater fish. It’s sweet delicate flavor is unsurpassed. This wonderful fish has white, mild meat, low in fat and a fairly delicate firm texture.
Every 46g/1.6oz cooked perch fillet provide 223mg of Omega-3 fatty acids, 6.4mg of Omega-6, 53.8 Calories, 11.4g of Protein, 1.045g of Total Fat, 0.0g of Carbohydrate and Fiber. Excellent source of: Potassium (175mg), Selenium (27.75mcg), Vitamin B-12 (0.575mcg), Vitamin B-6 (0.135mg), Vitamin C (0.4mg) and Vitamin A (23 IU). Good source of: Phosphorus (138.5mg) and Magnesium (19.5mg).
Stir-Fried Perch Recipe - Chinese recipe how to stir-fry Perch with cornstarch, egg white, dry white wine, vegetable oil, green pepper, red tomatoes, ginger, and scallion.
Ingredients:
- 1 1/2 lbs fresh Perch fillets, boneless and skinned
- 2 teaspoons cornstarch
- 1 egg white
- 1 tablespoon dry white wine
- 2 teaspoons salt
- 4 tablespoons vegetable oil
- 1 sliced green pepper
- 5-6 small red tomatoes, cut in half
- 1 teaspoon finely chopped, peeled, fresh ginger
- 1 scallion finely chopped for garnish
|
Serves/Makes: 4
|
How to cook Chinese Stir-Fried Perch Fillets:
- Wash the fillets under cold running water and pat them dry with paper towels.
- With a cleaver or sharp knife, cut the fillets into 1 1/2-inch squares about 1/2-inch thick.
- In a small bowl place 2 teaspoons of cornstarch, egg white, wine and salt, and stir until thoroughly mixed.
- Add the fish pieces and toss them about until each piece is lightly coated.
- Have the fish, and the oil, ginger slices within easy reach.
- Set a 12-inch wok over high heat for about 30 seconds.
- Pour in the 4 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
- Add green pepper and tomatoes, and cook for a few minutes, but make sure they don’t burn.
- Immediately add the ginger and cook for a few seconds, but also make sure they don’t burn.
- Add the coated fish pieces and stir-fry gently for about 1 minute, or until the fish is firm and white.
- Transfer the entire contents of the pan to a heated platter and serve it at once.
Notes:
This Chinese Stir-Fried Pike Fillets is a very affordable dish. It is delicious, simple, quick and very easy to cook. The Chinese name for the Stir-Fried Fish Fillets dish is Ch'ao Yu Pien.
This recipe for Chinese Stir-Fried Perch Fillets serves/makes: 4
Main Ingredient:Perch
Preparation Method: Stir-Fried
Cuisine: Chinese
How to fillet Perch:
To help remove the scales, omit the fish a few seconds in boiling water, then scratch scales with a knife. Scale the fish staring at the tail, run the dull side of your knife backwards along the fish. Scraping the fish in short strokes, taking care to remove all the scales.
Cut the fish behind the gills down to the backbone. Hold the knife towards the head at an angle to keep the most meat on the fillet. Slide your knife down along the fish’s spine all the way to the tail. Keep the knife as close to the backbone as possible to not waste any of the meat. To remove the skin, lay the fillet skin side down on the table and slide your knife between the meat and skin and work your knife back and forth until you reach the end of the fillet. Place your knife under the ribs attached to the fillet. Cut the ribs off by sliding your knife under them and cutting them out from top to bottom. Use pliers to remove any remaining rib bones.
Perch Recepies
Fish Recepies
Back to top
|
|
|
