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Stir-Fried Pike Fillets Chinese Easy Recipe.
The pike has lean, low fat, firm flesh, which is yellow when raw but flaky white when cooked. One disadvantage of the pike is that it is bony. They inhibit fresh waters but its flesh is as nutritious as that of saltwater fishes. The pike is low in saturated fat, no sugar, very high in manganese, phosphorus, selenium, and in vitamin B12, high in calcium, niacin, potassium, and in thiamin.
1 cooked fillet 124g (Dry Heat) provides: Calories 148, Calories from Fat 17, Total Fat 1.94g, including saturated fat 0.396g, Polyunsaturated Fat 0.711g, and Monounsaturated Fat 0.467g, Cholesterol 136mg, Sodium 81mg, Potassium 619mg, and Protein 30.4g.
Stir-Fried Pike Recipe - Chinese recipe how to stir-fry Pike with cornstarch, egg white, Chinese rice wine, peanut oil, green and red pepper, ginger, and scallion.
Ingredients:
- 1 1/2 lbs fresh Pike fillets, boneless and skinned
- 2 teaspoons cornstarch
- 1 egg white
- 1 tablespoon Chinese rice wine
- 2 teaspoons salt
- 4 tablespoons peanut oil
- 1 teaspoon finely chopped, peeled, fresh ginger
- 1 sliced green pepper
- 1 sliced red pepper
- 1 scallion, including green top, finely chopped
- Cucumber and olives sliced for garnish
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Serves/Makes: 4
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How to cook Chinese Stir-Fried Pike 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 and scallions 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.
- Immediately add green, red pepper, ginger, scallions, and cook for a few seconds, but 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 Pike Fillets serves/makes: 4
Main Ingredient:Pike
Preparation Method: Stir-Fried
Cuisine: Chinese
How to fillet Pike:
Make vertical cut behind head, down to, but not through the backbone. Turn knife flat and parallel to the backbone and cut backward along top of backbone. You should be able to feel and hear "clicking" rib-bones and "Y" bones being cut through with the blade. There is a row of small bones down the center, that could be removed with a V-shaped cut along each side of the center bones. With the backbone exposed, bones will be observed running parallel to it on either side. Make a cut down and slightly inward along the outer edge of these bones. Work down and over the ribs and remove the flank fillet. Repeat for other side. Cut fillet free from each side of dorsal fin back to tail.
Pike Recepies
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