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It is not often that you provide on a whole fish with head and everything, but this time we gave ourselves two. In accordance with the Chinese tradition to cook and serve whole fish (without viscera if you're lucky) we obtained the two trout and got to work. The result was quite successful and a small battle on the two heads broke out as it should. Of course, I abstained from both eyes and other key content, but apparently I missed a delicacy.

Anyway, this fish dish with tons of garlic and juicy, fragrant chilli sauce was a success!

Ingredients (4-6 persons with accessories):
2 whole fish (trout, sea bass or similar), cleaned with head and tail left

Marinade
1 teaspoon salt
2 tablespoons Shaoxing rice wine (or sake)

Other
6 garlic cloves
peanut oil
8 tablespoons chilibönpasta

4 tablespoons finely chopped fresh ginger
9 cup broth (I used avkoket from the ribs )
1.5 tsp dark soy

2 tsp sugar (always with some reason)
2 tablespoons cornstarch blended with 6 tablespoons water
4 salad onions, green part only, fine-tuning the
2 tsp Chinkiang-vinegar (Chinese black vinegar)

This is how you do it:

1. Cut shallow grooves with a few centimeters between the fish, across the backbone. Rub the fish inside and out with the marinade.
2. Peel all the cloves of garlic (takes her little time)
3. Heat about 3 dl of peanut oil in a wok (not too hot) and then add the garlic. Woka for about 5 minutes and raise them while they are still white.
4. Dry the fish and put them in the hot wok. Fry until the skin begins to tighten, and then take them up.
5. Remove wok from heat, pour out all but 6 tablespoons of oil and allow to cool slightly. Pour in chilibönpastan and cook on medium heat about 30 seconds.
6. Add the ginger and fry for about another 20 seconds. Then pour in broth and bring to a boil.
7. Stir in the soy, sugar and season with salt. Then add the fish, boil and then lower to medium heat.
8. When the fish has cooked about 6 minutes, turn it over and add the garlic.
9. Let it boil for about another 6 minutes until fish is done and the sauce has reduced.
10. Put the fish on a serving dish, remove the garlic from the sauce and add the fish.
11. Let the sauce reduce a little longer if necessary, then pour in the cornstarch mixture and rode off.
12. Turn off the heat, stir in scallions and vinegar in the sauce and pour it over the fish.
13. Serve as part of an editing brought dinner!

Other blogs on: Chinese recipes , Chinese food , Whole fish

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Always a good and simple accessories that provide both strength and freshness to the menu is the cucumber salad. Yet since the first time we access it on a jam in Chengdu, we have been eager to fix it themselves and now we finally got a good recipe.

Ingredients (4-6 people as part of a larger dinner)
2 medium cucumbers (organic of course!)
1 tsp Chinese soybean
1 tablespoon light rivinsvinäger
1 tablespoon sugar
2 tsp sesame oil
0.5 tsp chilli oil
0.5 tsp salt

This is how you do it:

1. Peel the cucumbers and split them lengthwise in two, scrape out seeds with a small spoon.
2. Cut the cucumbers diagonally into 0.5 cm thick slices.
3. Mix together soy sauce, vinegar, sugar, sesame oil, chili oil and salt in a bowl.
4. Add the cucumbers and stir so that the dressing is evenly distributed.
5. Cool a few minutes in the refrigerator until salad is eaten.

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This scary good (and probably sick unhealthy) meal is another example of the Chinese penchant for cooking food several times in several different ways. In the course of preparation of these ribs you get the chance to show their skills in cooking, frying, and well, boiling again. If that sounds hard, I can at least promise that the outcome is worth the effort! Pork ribs enjoy most as part of an entire dinner with several other dishes, such as our Chinese New Year dinner .

Ingredients (about 4 servings along with four other dishes):
approximately 10 cm unpeeled fresh ginger
8 salad onions, white part only
about 1 kg thin ribs, cut in pieces
salt
1 teaspoon whole Sichuan pepper
1 teaspoon fennel seeds
4 star anise
6 cardamom capsules

2 tablespoons Shaoxing rice wine, (it is also possible with sake)
peanut oil for frying
2 tsp dark soy chinese
8 tablespoons sugar

2 tablespoons Chinkiang-vinegar (Chinese black vinegar)
2 tsp sesame oil
4 tablespoons toasted sesame seeds

This is how you do it:

1. Crush the ginger and spring onions lightly with the side of a knife and roughly chop them. Tie the spices in a piece of cloth.
2. Boil water in a large pot and add the ribs. Bring to a boil again and skim off.
3. Add about 1 / 4 of the ginger and scallions and kryddpåsen. Let it simmer until the meat is cooked, about 50-10 minutes.
4. Remove the ribs from the pan and save the broth.
5. Marinate beef in rice wine, 1/2-1 teaspoon salt and 2 / 3 of the remaining ginger and scallions for about 30 minutes.
6. Pour plenty of oil in a wok, and heat thoroughly.
7. Fry the ribs until crisp and golden (about 3-4 minutes). Remove them from the wok.
8. Pour out all but 2-3 tablespoons oil from wok, heat it up and woka the remaining ginger and scallions for a minute.
9. Add the ribs again and pour in about 5 ml of broth.
10. Pour in soy sauce, about 1 / 2 teaspoon salt, bring to a boil and pour in the sugar. Reduce the heat.
11. Let it all simmer for about 10-15 minutes, stirring, until sauce starts to become like syrup.
12. Pour in the vinegar and let boil until the sauce is like syrup again. Remove from heat and stir in sesame oil.
13. Put the ribs on a platter, pour sauce over and sprinkle with the toasted sesame seeds.
14. Serve as whole has cooled.

Pooh! There is little to tinker with, but it is said that sick worth it. Pork ribs tend to be the most popular right on the table, regardless of age.

Other blogs on: Chinese recipes , Chinese food , ribs

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